Edith epp's light fruitcake

1 servings

Ingredients

Quantity Ingredient
Here's a family recipe from recipe-tester Heather Epp
2¾ cup All-Purpose Flour for her
gram Cake.

Directions

E D I T H E P P ' S L I G H T F R U I T C A K E ========================================================= INGREDIENTS:

1 lb Sultana Raisins (500g)/3 cups) ½ lb Candied Cherries (500g/2 cups); halved ½ lb Candied Pineapple (250g/2 cups); cut into ½-inch pieces 12 oz Mixed Peel (375g/2 cups)

4 oz Blanched Almonds (125g/1¾ cups); chopped 4 oz Candied Citron (125g/¾ cup) 1 c Sweetened Coconut, desiccated (optional) 1 ts Baking Powder

½ ts Nutmeg

1 c Butter; softened

1 c Granulated Sugar

3 ea Eggs

1 ts Almond Extract

½ ts Rose Water (optional)

½ c Warm Water

½ c Rum or Brandy (approx.) (optional for aging) DIRECTIONS:

In large bowl, combine raisins, cherries, pineapple, peel, citron, almonds and coconut.

In small bowl, stir together flour, baking powder, and nutmeg; pour half over fruit and stir to coat each piece.

In another bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, untl smooth; add almond extract and rose water. Beat in remaining flour mixture alternately with with water until batter is very smooth. Pour over fruit mixture; stir using wooden spoon, until thoroughly combined.

Pour into 10-inch sprinform pan or 8-by-8-by-3 ½-inch fruitcake pan lined with greased, heavy brown paper.

Bake in preheated 275F oven about 3 hours or until cake tester inserted in center comes out clean. Cool.

Keep cake in paper; pour 2 tablespoons rum or brandy over cake every week until serving, if desired. Wrap well in plastic wrap and aluminum foil.

Makes 1 large fruitcake.

SOURCE: SWITCHING ON LIGHTS in column Cutting Edge by Marion Kane in the Toronto Star (15 November, 1995) Transcribed By: Sam Lefkowitz

Submitted By SAM LEFKOWITZ On 11-17-95

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