(I wouldn't want to cut up that much fruit for cake).
I looked at my cake recipes and chose this one. I figured if it was a fruit cake, this time of year would be the easiest to find the ingredients. After 3 (all) grocery stores in town and $15.00, I found them. I covered the fruit a little too deep because I didn't need any of the Grape Juice. This cake brought back all the memories of holidays at home. I remember Mom making this or one close to it and topping it with a hot lemon sauce instead of frosting. I used easy Penuche Frosting. I followed the recipe as written except I only found packaged prepared fruit so it was easier. I loved it (my sentimental journey).
1 C Butter 1 T Lemon Peel 2 tsp. Cinnamon
1 C Brown Sugar 1 T Orange Peel 1/2 tsp Cloves
1 C White Sugar 1 C Chopped Nuts 1 tsp Nutmeg
3 Beaten Egg Yolks 1/2-1 C Grape Juice 1/2 tsp Mace
1 C Seeded Raisins 2 C White Flour 3 tsp Baking Powder
1 C Seeded Dates 2 C Whole Wheat Flour 1/2 tsp Soda
1 C Currents 1/4 tsp Salt 3 Beaten Egg Whites
1 C Figs 2 Tbs. Cocoa
1/2 C Citron
Clean and cut fruit. BARELY cover with boiling water and let stand 20 min. Line 2 loaf tins with waxed paper. Sift baking powder, flour, salt and spices together. Cream butter and sugar well. Add beaten egg yolks and blend well. Add 1/3 of flour mixture, then fruit and nuts. Add remaining flour and enough grape juice to make stiff drop batter. Dissolve soda in 1 tsp. water and add and blend well. Fold in egg whites and pour mixture into 2 loaf tins (or 4 med. ones). Bake in moderate oven for 1 hour or more. Ice with caramel icing. (No recipe listed).
Penuche Frosting: from Better Homes and Garden Cookbook
Melt 1/2 C butter or margarine; add 1 C brown sugar. Bring to boiling; cook and stir 1 min. or until slightly thick. Cool 15 min. Add 1/4 C hot milk and beat smooth. Beat in enough of 3 1/4 cups sifted confectioners' sugar for spreading consistency. Frosts two 8 or 9 inch layers or loaves.
Love your sentimental journey!
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