Here’s a family recipe from -for her
-recipe-tester Heather Epp g Cake.
E D I T H E P P ‘ S L I G H T F R U I T C A K E
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INGREDIENTS:
1 lb Sultana Raisins (500g)/3 cups)
1/2 lb Candied Cherries (500g/2 cups); halved
1/2 lb Candied Pineapple (250g/2 cups); cut into 1/2-inch pieces
12 oz Mixed Peel (375g/2 cups)
4 oz Blanched Almonds (125g/1 3/4 cups); chopped
4 oz Candied Citron (125g/3/4 cup)
1 c Sweetened Coconut, desiccated (optional)
2 3/4 c All-Purpose Flour
1 ts Baking Powder
1/2 ts Nutmeg
1 c Butter; softened
1 c Granulated Sugar
3 ea Eggs
1 ts Almond Extract
1/2 ts Rose Water (optional)
1/2 c Warm Water
1/2 c Rum or Brandy (approx.) (optional for aging)
DIRECTIONS:
In large bowl, combine raisins, cherries, pineapple, peel, citron,
almonds and coconut.
In small bowl, stir together flour, baking powder, and nutmeg; pour
half over fruit and stir to coat each piece.
In another bowl, using electric mixer, beat butter and sugar until
light and fluffy. Beat in eggs, one at a time, untl smooth; add
almond extract and rose water. Beat in remaining flour mixture
alternately with with water until batter is very smooth. Pour over
fruit mixture; stir using wooden spoon, until thoroughly combined.
Pour into 10-inch sprinform pan or 8-by-8-by-3 1/2-inch fruitcake
pan lined with greased, heavy brown paper.
Bake in preheated 275F oven about 3 hours or until cake tester
inserted in center comes out clean. Cool.
Keep cake in paper; pour 2 tablespoons rum or brandy over cake every
week until serving, if desired. Wrap well in plastic wrap and
aluminum foil.
Makes 1 large fruitcake.
SOURCE: SWITCHING ON LIGHTS in column Cutting Edge by Marion Kane in
the Toronto Star (15 November, 1995)
Transcribed
Yields
1 servings