Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Here's a family recipe from recipe-tester Heather Epp |
2¾ cup | All-Purpose Flour for her |
\N gram | Cake. |
E D I T H E P P ' S L I G H T F R U I T C A K E ========================================================= INGREDIENTS:
1 lb Sultana Raisins (500g)/3 cups) ½ lb Candied Cherries (500g/2 cups); halved ½ lb Candied Pineapple (250g/2 cups); cut into ½-inch pieces 12 oz Mixed Peel (375g/2 cups)
4 oz Blanched Almonds (125g/1¾ cups); chopped 4 oz Candied Citron (125g/¾ cup) 1 c Sweetened Coconut, desiccated (optional) 1 ts Baking Powder
½ ts Nutmeg
1 c Butter; softened
1 c Granulated Sugar
3 ea Eggs
1 ts Almond Extract
½ ts Rose Water (optional)
½ c Warm Water
½ c Rum or Brandy (approx.) (optional for aging) DIRECTIONS:
In large bowl, combine raisins, cherries, pineapple, peel, citron, almonds and coconut.
In small bowl, stir together flour, baking powder, and nutmeg; pour half over fruit and stir to coat each piece.
In another bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, untl smooth; add almond extract and rose water. Beat in remaining flour mixture alternately with with water until batter is very smooth. Pour over fruit mixture; stir using wooden spoon, until thoroughly combined.
Pour into 10-inch sprinform pan or 8-by-8-by-3 ½-inch fruitcake pan lined with greased, heavy brown paper.
Bake in preheated 275F oven about 3 hours or until cake tester inserted in center comes out clean. Cool.
Keep cake in paper; pour 2 tablespoons rum or brandy over cake every week until serving, if desired. Wrap well in plastic wrap and aluminum foil.
Makes 1 large fruitcake.
SOURCE: SWITCHING ON LIGHTS in column Cutting Edge by Marion Kane in the Toronto Star (15 November, 1995) Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 11-17-95