Post by chief_cook2 on Aug 13, 2005 18:59:39 GMT -6
Western Fruit Cake
Serving Size : 12
1 cup butter or margarine
1 cup sugar
4 eggs
2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 8-1/4 ounce can crushed pineapple
2 cups mixed candied fruits (16 ounces)
1 1/2 cups diced, dried figs (12 ounces)
1 cup white raisins
1 cup red glacé cherries (8 ounces)
2 cups roasted and chopped Oregon hazelnuts
Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1 2/3 cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300º oven for 2 3/4 hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners' sugar and pineapple juice or brandy.
Yield: 1 9-inch round or 10-inch tube cake.
"1 cake"
T(Baking Time):
"2:45"
Serving Size : 12
1 cup butter or margarine
1 cup sugar
4 eggs
2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 8-1/4 ounce can crushed pineapple
2 cups mixed candied fruits (16 ounces)
1 1/2 cups diced, dried figs (12 ounces)
1 cup white raisins
1 cup red glacé cherries (8 ounces)
2 cups roasted and chopped Oregon hazelnuts
Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together 1 2/3 cups flour, baking powder and salt. Drain pineapple, reserving syrup. Mix together drained pineapple and other fruits, the nuts and remaining 1/3 cup flour. Stir sifted ingredients into creamed mixture alternately with pineapple syrup; fold into floured fruit mixture. Turn into 9-inch springform or 10-inch tube pan (lined with a double thickness of greased, browned paper.) Bake in a 300º oven for 2 3/4 hours, or until cake tests done. Cool 30 minutes; remove from pan and cool completely. If cake is to be stored, wrap tightly. If desired, before serving, top with a glaze made with confectioners' sugar and pineapple juice or brandy.
Yield: 1 9-inch round or 10-inch tube cake.
"1 cake"
T(Baking Time):
"2:45"