Kohl's fruit cake
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Kohl's fruit cake
  Fruit    Cakes  
Last updated 6/12/2012 12:46:20 AM. Recipe ID 6556. Report a problem with this recipe.
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      Title: Kohl's fruit cake
 Categories: Improv, Kohl, Cakes, Fruit
      Yield: 1 Servings
 
      1    Recipe
 
  (We replaced the *ugh* raisins with apricots or left them out all
  together) First: Get out an angel food cake pan or two loaf pans and
        line them with brown paper (clean grocery sacks are okay)
  
  Second:  Mix together, then beat vigorously for 2 minutes:
  
        1    cup good cooking oil
        4    eggs 1 1/2 cups brown sugar, firmly packed
  
  Third: Sift together:
  
        2    cups sifted flour
        1    teaspoon baking powder
        2    teaspoons salt
        2    teaspoons allspice
        1    teaspoon gound cloves
  
  Fourth: Stir the flour mixture into the egg mixture alternately with
  1 cup juice, wine, brandy, or rum.
  
  Fifth: Mix 1 cup sifted flour into:
  
  1 cup sliced pineapple (special jars for fruit cakes) 1 1/2 cups whole
  cherries (special for fruit cakes)
        1    cup dates
        1    cup apricots or raisins 1 cup mixed fruit (special jars for
  fruit cakes)
        3    cups whole pecans
  
  Sixth: Pour the batter over the fruit mixture, mixing well. Pour
  batter into the lined pan(s). Place a pan of water on the lower rack
  of the oven. In a preheated 275 degree oven, bake 2 1/2 to 3 hours.
  Let cool at least 15 minutes before removing paper. Then wrap cake in
  a cheese cloth and store in cool, dry place - such as a cake tin or
  tupperware.
  
  NOTE: For a "Drinking Age Fruitcake" - pour rum or branding over the
  cake(s) every few days. Requires 4 quarts, or about 1 1/2 cups for
  each 1/2 pound of fruit cake.
  
  TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy.
  If you don't want your fruitcake soaked with rum or brandy, then
  prepare a glaze of:
  
        2    tablespoons brown sugar
        1    tablespoon corn syrup
        2    tablespoons water
  
  Boil for 2 minutes, and then brush over the cake. Decorate the cake
  with fruit and nuts just before using.
  
  Suggestions: Make some Rum Sticks by slicing cake into "sticks" and
  soaking them with rum or brandy until they are nearly dripping!
  
  Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl
 




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Recipe ID 6556 (Apr 03, 2005)

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