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From: thomas@utah-gr.UUCP (Spencer W. Thomas)
Newsgroups: net.cooks
Subject: Re: fruitcake
Message-ID: <1243@utah-gr.UUCP>
Date: Wed, 14-Nov-84 11:50:27 EST
Article-I.D.: utah-gr.1243
Posted: Wed Nov 14 11:50:27 1984
Date-Received: Sat, 17-Nov-84 04:28:12 EST
References: <629@ames.UUCP>
Reply-To: thomas@utah-gr.UUCP (Spencer W. Thomas)
Distribution: net
Organization: Univ of Utah CS Dept
Lines: 56
Summary: 

Here is the recipe my mother used to make, and which I have been making
for several years now.  It's one of those mostly-fruit-little-batter
types, and makes a dark fruitcake.  I will give two versions - first the
"original" with candied fruits, and then the way I did it last year with
plain dried fruits (so it isn't quite such a tooth-rotter).  I usually
make a double recipe.

3 oz (candied) lemon peel		1 c shortening (Crisco works fine)
3 oz orange peel			1/2 c sugar
1/2 to 1 lb candied cherries		1/2 c honey
6 oz walnuts				5 eggs, well beaten
6 oz pecans				1 1/2 c flour
1/2 lb candied pineapple		1 t salt
1/4 lb citron				1 t baking powder
1/2 lb seedless raisins (white kind)	1 t allspice
1/4 c flour				1/2 t nutmeg
					1/2 t cloves
					1/4 c sherry or orange juice

Halve nuts, dates, and (if you wish) cherries.  Cut pineapple in
pieces.  Dredge fruits in 1/4 c flour.

Cream shortening and sugar, add honey, then eggs, beat well.  (The mix
of eggs and honey always curdles the mix - don't worry.)  Add flour
sifted with dry ingredients alternately with sherry.  Pour batter over
floured fruits and nuts and mix well.  

Line greased pans with waxed paper (this is important!), allowing 1/2
inch to extend above all sides of pan.  Pour batter into pans, spread
slightly, but don't press down.  Bake in 250 deg oven 3 to 4 hours.
Place pan of water on bottom shelf during baking.  Decorate tops of
cakes after 2 hours (cut pieces of pineapple and cherries make nice
decoration).  Note - for all but large cakes, 4 hours is too long, start
testing with toothpick after 3 hours.

After cakes have cooled, remove from pans, carefully peel off waxed
paper, and wrap in bourbon or brandy soaked cloths.  Wrap in plastic,
then foil and hide for a couple of months.

			"Natural" fruitcake
Substitute for the fruits and nuts above:

3/4 lb dried apricots, diced		1/2 lb figs, diced
3/4 lb dried papaya, diced		1/2 lb almonds, cut in half
1 lb dried pineapple, diced		3/4 lb pecans, halved
1 lb raisins				3/4 lb walnuts, halved

Double the batter (2nd column above).  Makes 3 large and 8 small loaf
pans or equivalent.

(This is what I had on hand last year, this year's will probably be
slightly different.  Use your imagination.)

Happy eating.

=Spencer