| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 1/2 Tasse | (1 1/2 pounds) mixed diced fruits and peels for fruitcakes |
| 1 1/4 Tasse | (8 ounces) dark seedless raisins |
| 1 1/4 Tasse | (8 ounces) light seedless raisins |
| 1 Tasse | (4 ounces) chopped California walnuts |
| 1 Tasse | (4 ounces) chopped pecans |
| 3 Tasse | Sifted enriched flour |
| 1 Teelöffel | Each baking powder, salt, cinnamon, allspice |
| 1/2 Teelöffel | Each nutmeg, cloves |
| | --- |
| 1 Tasse | shortening |
| 2 Tasse | brown sugar |
| 4 gross | Eggs (1 cup) |
| 3/4 Tasse | Grape juice |
|
Mix fruits and peels, raisins, and nuts. Sift together flour, baking powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well. Thoroughly cream shortening and sugar; add eggs, one at a time, beating well after each. Add sifted dry ingredients to creamed mixture alternately with grape juice, beating smooth after each addition. Pour batter over fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 3/4 full; do not flatten.
Bake in very slow oven (275ø) 3 to 3 1/2 hours or till done. (Place pan containing 2 cups water on bottom shelf of oven to get cake of greater volume, moist texture, shiny glaze.) Makes about 6 pounds.
Compliments of:
Kathleen's Recipe Swap Page recipes@escape.ca
|
|
Anmerkungen zum Rezept:
keine |
