fruit cake

[Guest guest]

This is for Dianne, who was kind enough to share a tried 'n true fruit cake

recipe. I love the cake part, but have never been fond of the fruit part!!

I was thrilled to hear of one as recommended, since it's so darned hard to

judge.

 

(Diane, it takes me about 30 seconds to format a recipe, because I just cut

and paste in the header, then separate the ingredients by tabs. Thank

goodness one thing doesn't change through MC's version releases! <G> Never

hesitate to send something over to me if you'd like to share it with the

list. )

 

* Exported from MasterCook *

 

Mother's Day Cake

 

Recipe By :Joy Bucknoff

Serving Size : 10 Preparation Time :0:00

Categories : Cake & Cookies

Fruit

Holidays

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 oz dried stoned dates -- (200g)

8 oz water -- (275ml)

1 lb dried mixed fruit -- (400g)

2 pineapple rings -- cut into small pieces

8 oz wholemeal flour -- (200g)

3 teaspoons baking powder

1 teaspoon mixed spice

2 oz ground almonds -- (50g)

5 tablespoons unsweetened pineapple juice

 

Grease and line a 2.2lb (1kg) loaf or cake tin.

Gently heat the water and dates in a saucepan, cook until soft. Remove from

heat and mash.

Add the mixed fruit and pineapple to the dates.

Add the flour, baking powder, ground almonds, mixed spice and pineapple

juice. Mix well.

Spoon the mixture into the cake tin and smooth the surface

Bake at 160C/325º F for approximately 1 hour and 10 minutes until a skewer

inserted into the centre comes out clean.

Turn the cake out of the tin and leave to cool.

 

S(Veg-Recipe post by):

" Dianne Marsh [dianne.marsh] on December 7th, 2000. "

Source:

" " MealLeanYumm! (All That's Missing Is The Fat!) " , by Norene Gilletz "

Copyright:

" ©1998, Gourmania, Inc. "

 

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Notes:

This recipe was cut from the 1997 edition of " A taste of Wales " .

I have made it many times as a Christmas or celebration cake, also

successfully using apricots instead of the dates. I have also replaced the

dates with mashed banana, apple puree, even rhubarb cooked to a thick puree.

I suggest you make it as suggested in the recipe first then you can see the

quantity and consistency of other fruit puree that you would need to

substitute.

 

Notes:

From Christine Muehling: The only copyright information available was from

" A Taste of Wales Recipe Book " published by Seven Hills Book Distributors;

ISBN: 1850130515 • April, 1994. Would this have been the the same recipe

book?