Text 3510, 73 rader
Skriven 2010-11-06 13:13:00 av DAVE DRUM (1:123/140)
Ärende: Texas 126
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Western Fruitcake
 Categories: Cakes, Holiday, Fruit, Nuts, Booze
      Yield: 4 servings
 
           Softened butter (for
           - buttering the pan)
      8 oz Package pitted dates;
           - quartered
      2 c  Quartered dried apricots
      1 c  Golden raisins
      1 c  Whole blanched almonds
      1 c  Chopped pecans
      1 c  Candied cherries
    3/4 c  All-purpose flour
    3/4 c  Brown sugar
    1/2 ts Baking powder
      3    Eggs; lightly beaten
      1 ts Vanilla extract
           Rum or brandy
 
  Start this fruitcake anywhere from one week to two months before you
  plan to enjoy it. An excellent choice for Christmas giving, this
  fruitcake relies on dried fruit rather than the candied fruits so many
  people find objectionable in fruitcake.
  
  Preheat oven to 300øF. Butter a 9x5-inch loaf pan and line it with
  parchment or waxed paper. Then butter the paper. Set aside.
  
  In a large bowl, combine the dates, apricots, raisins, almonds, pecans
  and cherries.
  
  In another bowl, combine the flour, brown sugar and baking powder,
  then stir in the beaten eggs and vanilla, combining well.
  
  Stir the flour/egg mixture into the fruit mixture, stirring
  thoroughly. A stout wooden spoon works well for this purpose.
  
  Spoon batter into prepared pans, pressing batter into the corners of
  the pan.
  
  Bake in preheated oven for 1-1/2 hours until golden brown. Let cool in
  pan on a rack for 10 minutes, then turn out of pan. Peel off paper and
  let cake cool completely on rack.
  
  Wrap airtight with plastic wrap, and store in refrigerator for at
  least one week before serving or giving. If desired, sprinkle top of
  cake with 1 tablespoon rum or brandy once a week for up to two months.
  
  Note: Don't just dump the brandy over the cake. It takes a little
  patience, but let the brandy drip onto the cake so that it is
  absorbed. If you like, use a toothpick to make fine holes in the
  surface of the cake.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 06 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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