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Fruit Cake 2

ID: 772 Cakes

Yield/Servings: 4 1/4 lbs.

Ingredients:

2 cups moist mincemeat
1 1/2 cups coarsely chopped pecans
1 2/3 cups candied fruit
3/4 cups chopped dates
3 1/4 cups flour
1 cup sugar 1 tsp. salt
3 eggs, beaten
3/4 cups oil
2 tsp. vanilla
1 1/2 tsp. soda
2 tbsp. boiling water

Instructions:
Combine the mincemeat, pecans, and fruit. Sift together the flour, sugar, and salt. Add to the fruit mixture. Stirring until well mixed. Combine the eggs, oil and vanilla. Add to the fruit mixture. Dissolve the soda in the boiling water and stir into the batter, mixing until well blended. Pour into 10 inch tube pan lined with heavy brown paper.

Bake in a very moderate oven (300 degrees) for 2 1/4 hours. Makes 4 1/4 lbs. of fruit cake.

Comments: You can also bake this in:
2 - 9 x 5 x 3 loaf pans for 1 1/2 hours
6 - 1/2 dozen (1 1/2') soufflé cups for 45 minutes
2 - 7 inch tube pans for 1 1/2 hours
5 - 5 x 4 x 1 1/2 inch aluminum freezer containers for 1 hour

Submitted by:
Pearl Kiser
Oregon USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Fruit Cake 2
ID: 772 Cakes
	Yield/Servings: 4 1/4 lbs.

Ingredients:
2 cups moist mincemeat 1 1/2 cups coarsely chopped pecans 1 2/3 cups candied fruit 3/4 cups chopped dates 3 1/4 cups flour 1 cup sugar	1 tsp. salt 3 eggs, beaten 3/4 cups oil 2 tsp. vanilla 1 1/2 tsp. soda 2 tbsp. boiling water

Instructions: Combine the mincemeat, pecans, and fruit. Sift together the flour, sugar, and salt. Add to the fruit mixture. Stirring until well mixed. Combine the eggs, oil and vanilla. Add to the fruit mixture. Dissolve the soda in the boiling water and stir into the batter, mixing until well blended. Pour into 10 inch tube pan lined with heavy brown paper. Bake in a very moderate oven (300 degrees) for 2 1/4 hours. Makes 4 1/4 lbs. of fruit cake. Comments: You can also bake this in: 2 - 9 x 5 x 3 loaf pans for 1 1/2 hours 6 - 1/2 dozen (1 1/2') soufflé cups for 45 minutes 2 - 7 inch tube pans for 1 1/2 hours 5 - 5 x 4 x 1 1/2 inch aluminum freezer containers for 1 hour

Submitted by: Pearl Kiser Oregon USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.