Vaughan Dried Fruit Fruitcake Recipe

Free Recipe Vaughan Dried Fruit Fruitcake

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Vaughan Dried Fruit Fruitcake Recipe

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

Vaughan Dried Fruit Fruitcake Preparation

Preheat oven to 350 degrees F. Grease and flour 10 6×3 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. Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups honey and mix. Brush the warm fruit cakes with the glaze to seal the tops. Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@ptialaska.net> on Nov 30, 1997

Cooking Temperature:

Recipe Serves: 1

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