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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Last-Minute Fruitcake Recipe

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This recipe for Last-Minute Fruitcake is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. raisins
3 c. maraschino cherries, halved
3 c. pre-packaged cut-up pitted dates
3 c. chopped pecans
3 c. walnut pieces
2 1/4 c. all-purpose flour
2 1/4 c. sugar
3/4 tsp. baking powder
3/4 tsp. soda
1 1/2 tsp. salt
12 eggs
3 tsp. vanilla
Directions:
Directions:
Lightly grease (3) 9 x 5 x 3-inch loaf pans. Line with waxed paper and trim top of paper off above the rim. Grease the paper (Pam spray may be used).
Mix fruits and nuts in large mixing bowl. Sift flour, baking soda, baking powder, salt, and sugar over mixture: toss to coat all fruits and nuts with flour.
Beat eggs until foamy, then add vanilla. Pour over fruit/flour mixture and stir just until blended. Pour/spoon/divide into prepared loaf pans. Bake in preheated 300-degree oven about 1 1/2 hours (insert toothpick to check doneness). Remove from pans, partially cool on wire rack, wrap in cellophane, and store in large zip-lock bags.
Number Of Servings:
Number Of Servings:
3 Cakes
Personal Notes:
Personal Notes:
Waxed paper best peeled off while cake is warm, and fruitcake retains ideal moistness when securely wrapped while partially warm. Mini fruitcakes may be made in muffin tins.

 

 

 

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