Yield: 1 Servings
|\N 1||cup good cooking oil|
|\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