Kohl's fruit cake

Yield: 1 Servings

Measure Ingredient
1 \N Recipe
\N 1 cup good cooking oil
\N 4 eggs
\N 2 cups sifted flour
\N 1 teaspoon baking powder
\N 2 teaspoons salt
\N 2 teaspoons allspice
\N 1 teaspoon gound cloves
\N 1 cup dates
\N 1 cup apricots or raisins
\N 3 cups whole pecans
\N 2 tablespoons brown sugar
\N 1 tablespoon corn syrup
\N 2 tablespoons water

(We replaced the *ugh* raisins with apricots or left them out all together) First: Get out an angel food cake pan or two loaf pans and

line them with brown paper (clean grocery sacks are okay)

Second: Mix together, then beat vigorously for 2 minutes:

1½ cups brown sugar, firmly packed Third: Sift together:

Fourth: Stir the flour mixture into the egg mixture alternately with 1 cup juice, wine, brandy, or rum.

Fifth: Mix 1 cup sifted flour into: 1 cup sliced pineapple (special jars for fruit cakes) 1 ½ cups whole cherries (special for fruit cakes) 1 cup mixed fruit (special jars for fruit cakes) Sixth: Pour the batter over the fruit mixture, mixing well. Pour batter into the lined pan(s). Place a pan of water on the lower rack of the oven. In a preheated 275 degree oven, bake 2 ½ to 3 hours. Let cool at least 15 minutes before removing paper. Then wrap cake in a cheese cloth and store in cool, dry place - such as a cake tin or tupperware.

NOTE: For a "Drinking Age Fruitcake" - pour rum or branding over the cake(s) every few days. Requires 4 quarts, or about 1 ½ cups for each ½ pound of fruit cake.

TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy. If you don't want your fruitcake soaked with rum or brandy, then prepare a glaze of: Boil for 2 minutes, and then brush over the cake.

Decorate the cake with fruit and nuts just before using.

Suggestions: Make some Rum Sticks by slicing cake into "sticks" and soaking them with rum or brandy until they are nearly dripping!

Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

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