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  1. Exported from MasterCook

  2. Apricot Fruitcake

  3. Recipe By : Freeze With Ease copyright 1965

  4. 1 Preparation Time :

  5. Categories : Cakes Freezer Meals

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 cup dried apricots -- cut in small pieces

  8. water to cover

  9. 3/4 cup butter

  10. 1 cup sugar

  11. 4 egg yolks

  12. 2 cups flour

  13. 1 pound mixed candied fruit

  14. 1 cup golden raisins

  15. 1/3 cup almonds -- chopped

  16. 1/3 cup candied cherries -- sliced

  17. 1/3 cup candied pineapple -- diced

  18. 1 teaspoon salt

  19. 1 teaspoon lemon or orange rind -- grated

  20. 1/2 teaspoon baking soda

  21. 2 tablespoons hot water

  22. 4 egg whites

  23. In a small saucepan place apricots with enough water to cover. Bring to a boil.

  24. Cook one minute. Drain off liquid. Cool. Meanwhile cream butter and sugar. Ble

  25. nd in egg yolks. Sift and measure flour. Use half of the flour to coat candied fruit, golden raisins, almonds, candied cherries, and candied pineapple. Add to

  26. creamed mixture along with salt and lemon or orange peel. Dissolve baking soda

  27. in hot water. Beat egg whites until stiff.

  28. Add soda to batter. Add egg whites alternately with remainder of flour. Butter 10 tube pan, line bottom with brown paper and butter again. Pour batter in and 275 for 2 hours and 15 minutes. Have shallow pan of water in bottom of

  29. oven. Let cake cool on wire rack in tube pan. Remove from pan and seal airtigh

  30. t in two layers of heavy-duty foil for at least two weeks. Freeze after that.

  31. Defrost to serve. - - - - - - - - - - - - - - - - - -

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