Side Pannel
Vaughan Dried Fruit Fruitcake
Vaughan Dried Fruit Fruitcake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 6 1/2 Sticks butter
- 3 1/2 c White sugar
- 20 Eggs
- 5 c Flour
- 1/2 c Apple juice
- 2 tb Rum extract
- 1/2 ts Cinnamon
- 1/2 ts Ginger
- 1 tb Lemon peel
- 2 tb Lemon juice
- 3 c 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.
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.
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