Vaughan dried fruit fruitcake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6½ | Sticks butter | |
| 3½ | cup | White sugar |
| 20 | Eggs | |
| 5 | cups | Flour |
| ½ | cup | Apple juice |
| 2 | tablespoons | Rum extract |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| 1 | tablespoon | Lemon peel |
| 2 | tablespoons | Lemon juice |
| 3 | cups | Almonds; coarsly chopped |
Directions
Preheat oven to 350 degrees F. Grease and flour 10 6x3 fruitcake pans or 15 black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When 9 eggs have been added, alternately add 3 cups of the flour and the remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour, apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice.
Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates, pineapple bits, etc.), with 1 cup flour and add to batter along with almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture.
Decorate the tops with bits of dried fruit or decorations.
Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.
Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@...> on Nov 30, 1997