is a fruitcake with gumdrops baked inside.
|2 c applesauce
|2 c sugar
||2 c raisins
oven to 300°F. Bring to boil everything in part 1 and set aside.
c small gumdrops (do no use black)
c chopped nuts
|1 c shredded
||1 c flour
|1 c dates,
gumdrops, coconut, dates and nuts in a bowl. Sift the flour over
them and toss. Add eggs and mix.
c sifted flour
|2 t baking
||1 t ginger
all of part 3. Mix into part 2 alternately with part 1. Bake in
greased and floured 10 tube pan for about 2 hours. A pan of water
in the bottom of the oven will keep cake from getting too brown,
but it adds to the cooking time, also.
is good served with lemon curd.
|2 c sugar
||3 c flour
|1 c shortening
|1 t vanilla
||1 c buttermilk
|1 t lemon
oven to 325°F. Grease and flour a Bundt pan.
the sugar with the shortening. Add eggs one at a time, beating well
after each addition. Add extracts. Add the dry ingredients alternately
with the buttermilk. Pour batter into prepared pan and bake for
about 1 hour, or until cake tests done. Let rest in pan 5 minutes
before turning out.
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