The Holidays are coming up
and this season calls for special touches…in home decorating, entertaining and,
of course, in foods for the family and friends. Many of the tried
and true German recipes are already in our recipe section so this month we add
some recipe ideas which you good cooks might like to give a
“Light Old German Fruitcake”
Sift together in large 4
quart bowl: 4 cups flour, ½ teaspoon baking powder, 1 ½ teaspoon
salt, 1 ½ teaspoon cinnamon, 1 teaspoon of nutmeg.
Add: 4 six-ounce cans (7
cups) whole pecans, 1 ¾ cups chopped candied pineapple, 1 ¾ cups
candied cherries, 3 ¼ cups golden raisins. Mix until all fruit and
nuts are well coated with dry ingredients. Set aside.
Cream: 1 cup butter, 2 ¼
cups sugar, creaming until light and fluffy.
Add: 6 unbeaten eggs, one at
a time, beating well after each, and 3 tablespoons of Brandy Flavoring.
Add to the fruit mixture. Mix well to
Turn: into one
10 inch tube pan, two 9x5x3 inch pans, or four 1 lb. coffee cans lined with
aluminum foil, filling pans two-thirds full.
Bake: in slow oven (275
degrees): 10 inch tube pan 3 hours, two 9x5x3 inch pans or four 1 lb. coffee
cans 2 hours. One half hour before cake is done, brush top with
honey or light corn syrup. If desired, decorate with fruit and
nuts. Return to oven to finish baking.
completely. Wrap tightly in foil and store in cool place for
several weeks to allow flavors to blend and mellow.