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FRUIT CAKE (AN OLD GERMAN RECIPE)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 c Of sugar
1 c Butter or shortening*
2 Eggs, slightly beaten
1 1/2 c Applesauce (unsweetened
-and unseasoned)
1 t Vanilla
4 c Flour
1 t Soda
1 t Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/4 ts Salt
1 lb Fairly coarse nut meats
1 lb Raisins **
2 lb Gumdrops ***
* Reserve 1 Tbsp butter for frying nut meats **
Bleached small white raisins are better than puffed,
seeded. *** Gum drops cut more evenly if scissors are
first dipped into hot water. Use only a few green as
their flavor is so strong, and NO BLACK.
Cream sugar and butter. Add slightly beaten eggs. Add
applesause and vanilla. Sift next 6 dry ingredients
and reserve 1 cup. Add dry ingredients (except for the
1 cup) and mix well. Fry nut meats, heat well but do
not brown, stir constantly.
Flour nut meats, chopped gum drops and raisins in the
reserved flour mixture. This is best done by placing
all ingredients into a strong paper bag and shaking
vigorously. Mix with batter.
Line cake pans* with waxed paper. Do not fill pans
more than 2/3 full.
Bake in SLOW oven (275 degress) until done. Baking
time depends upon size of cake. 8 1/2 X 4 inch load
requires about 2 hrs. DO NOT OVERBAKE. Cake should be
farely moist when done.
Remove waxed paper immediately after removing cake
from oven after baking.
Immediately rewrap COMPLETELY in fresh waxed paper or
cellophane. This will seal in moisture. (Paper in
which cake is baked will become set on cake and
difficult to remove later when cold.)
*This recipe makes approximately one 8 1/2 X 4 inch
loaf cake and one 8 inch square cake. Cake should keep
an indefinite length of time.
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