Vaughan dried fruit fruitcake

1 Servings

Ingredients

Quantity Ingredient
6½ Sticks butter
3½ cup White sugar
20 Eggs
5 cups Flour
½ cup Apple juice
2 tablespoons Rum extract
½ teaspoon Cinnamon
½ teaspoon Ginger
1 tablespoon Lemon peel
2 tablespoons Lemon juice
3 cups Almonds; coarsly chopped

Directions

Preheat oven to 350 degrees F. Grease and flour 10 6x3 fruitcake pans or 15 black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When 9 eggs have been added, alternately add 3 cups of the flour and the remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour, apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice.

Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates, pineapple bits, etc.), with 1 cup flour and add to batter along with almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture.

Decorate the tops with bits of dried fruit or decorations.

Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.

Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@...> on Nov 30, 1997

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