posted by Kayce 12-11-101 1:24 PM
Fruitcake
posted by Jane
3/4 cup maraschino cherries, undrained
1 (16 ounce) jar ready-to-serve prunes in heavy syrup, undrained
1 1/4 cup sugar
3/4 cups vegetable shortening (or butter flavor Crisco)
4 eggs
1 cup chopped walnuts
3 tablespoons whiskey or apple juice
1 (15 1/2 ounce) canned crushed pineapple in it’s own juice, undrained
1 (15 ounce) box of raisins (about 2 1/2 cups
4 cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon ground cloves
Preheat oven to 350 F
Drain cherries, reserving 3 tablespoons juice, cut cherries in half, set aside Drain prunes, reserving 3 tablespoons syrup; pit prunes, set aside.
Cream sugar and shortening, add eggs, one at a time, mixing well. With mixer on medium speed, mix for two minutes or until smooth Stir in cherries, reserved cherry juice, prunes, reserved prune syrup, walnuts, whiskey, pineapple with syrup, and raisins
Combine flour with cinnamon, soda and ground cloves. Stir well with a whisk, or sift together. Add to cream mixture and stir well. Spoon batter into 10 inch tube pan coated with cooking spray. Bake at 350 for 1 hour and 15 minutes, or until a cake tester, inserted in center comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan, and cool completely
Store tightly wrapped in heavy duty plastic wrap.
*** One (8-ounce) package of bite-size prunes can be substituted for the ready to serve prunes. To stew prunes, cook for 10 minutes in water, cool and procede as above.
Final Comments
**Can be baked in loaf pans. Makes 20 mini loaves, (4x2 1/2 inches) or 8 (5 1/2) inch pans. Bake minis for 30 minutes and others for 50 minutes.
****These freeze very well.
Orange Slice Candy Cake
1 cup butter
2 cups sugar
5 eggs
1 Tbsp vanilla
1 (8 oz) pkg dates, cut up
1 pound orange slice candy, cut up
2 cups chopped nuts
1- can (4oz) coconut
4 cups all purpose flour, sifted
1/2 tsp. salt
3/4 cup buttermilk
Syrup:
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel
1/4cup orange juice
1/4 cup lemon juice
1/2 cup powdered sugar.
Mix 1/4 cup flour with dates, candy, nuts and coconut; set aside. Cream butter and sugar till fluffy;
beat in eggs one at a time. Add vanilla.
Sift remaining dry ingredients; alternately fold into creamed mixture with buttermilk. Fold in fruit and nut mixture. Spoon into greased and floured bundt pan or 10 in tube pan. Bake in 300º oven, almost 2 hours.(test to see if done ).
Combine syrup ingredients; set aside.
Immediately when removing from oven, pour on syrup.Cool cake on rack; then remove from pan. Wrap in foil; refrigerate at least 1 full day before serving.
You can also bake this in 2 loaf pans, about 1 hr. 35 mins.