Thistle lane fruitcake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Dried apricots |
| ¾ | cup | Water |
| 1½ | cup | Sugar; divided |
| ¾ | cup | Flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Pitted prunes |
| ¾ | cup | Pitted dates |
| ¾ | cup | Candied cherries |
| 3 | cups | Walnuts (halves and large pieces) |
| 3 | larges | Eggs |
| 1 | tablespoon | Vanilla |
Directions
From: dz234@... (Helen B. Greenleaf) Date: Mon, 5 Dec 1994 16:25:27 GMT This recipe does not have the typical mixed candied fruit, but I always get requests for the recipe
In a saucepan simmer apricots in the water for about 5 minutes. Add ¾ cup sugar and cook slowly for 10 minutes or until transparent and glazed.
Lift apricots out of the syrup and drain on wire rack. Save the syrup to glaze cake.
Sift flour with the remaining ¾ cup sugar, baking powder and salt. In a bowl, combine all fruits and walnuts. Add flour mixture and mix gently.
Beat eggs with vanilla until light and fluffy. Gently mix into fruit and nut mixture. Turn into a greased 9 inch springform pan. Bake at 300 F about 1½ hours or until cake is set in center. Cool in pan.
When cake is cold, remove from pan and brush with heated reserved apricot syrup. OPTION: add rum or brandy after heating syrup and before brushing on cake.
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