*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Saturday, May 17, 2025 11:02 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » CakesDeserts » Fruit Cake (An Old German Recipe)
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Fruit Cake (An Old German Recipe) recipe to your favorite Save to favorite   Discuss Fruit Cake (An Old German Recipe) recipe Write a comment   Print Fruit Cake (An Old German Recipe) recipe Print this recipe   Email Fruit Cake (An Old German Recipe) recipe to friend Email this recipe
  Fruit Cake (An Old German Recipe)
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:
2 cup Of sugar
1 cup Butter or shortening*
2 Eggs, slightly beaten
1 1/2 cup Applesauce (unsweetened and unseasoned)
1 tsp Vanilla
4 cup Flour
1 tsp Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Salt
1 lb Fairly coarse nut meats
1 lb Raisins **
2 lb Gumdrops ***
Instructions:
* 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.
Rate this recipe:  
Featured Recipe
» Boxwallah's Chutney
Category: Misc
Hits: 276
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com