Fruit Cake in Grapefruit Shells
St. Leo's Abbey in St. Leo, Florida, has been called "the abbey
founded on the bed of a river of orange juice," because the citrus
groves tended by Benedictine monks of the abbey help finance their
educational activities.
The abbey church, atop a knoll in the heart of one of the finest
citrus areas in the world, dominates a hill-studded lake region
dotted with red-tiled roofs and in all directions lavish with
orange and grapefruit groves.
In addition to their citrus business, the monks raise their own beef
animals and have a dairy herd. Students have fresh milk and homemade
bread every day, as well as all the citrus fruits and juices they
want!
The Brothers recommend the use of the fruit they raise in the
following fine recipe
Candied Grapefruit Shells
Large grapefruits
sugar
Fruit Cake:
1 package yellow cake mix
1/2 cup applesauce
4 eggs, unbeaten
1 teaspoon salt
1 teaspoon orange extract
2 cups cut dates (approximately 1 pound)
1/2 pound candied green pineapple, cut in narrow strips
1/2 pound whole red candied cherries
1 pound (4 cups) walnut halves, broken
1/2 cup flour
Grapefruit Shells:
Select large grapefruit of good shape and color. Cut in half, making
zigzag edge. Remove pulp, being careful to leave all the thick part
of the peel and not to break the shell. Cover shells with cold salted
water; bring to boil; cook about 10 minutes. Drain off water. Repeat
3 or 4 times to remove bitter flavor from peel. Cool. Make a syrup
with equal parts sugar and water. Use enough syrup to float the
fruit. Cook to medium thick syrup; let fruit stand in syrup at least
24 hours, turning several times. Cook to very thick syrup. Remove
shells from syrup and cool. If shells are large, invert each over
small bowl to dry.
Empty cake mix into bowl. Add applesauce, eggs, salt, and extract.
Beat 3 minutes until smooth and creamy. Combine fruits and nuts; mix
well with flour. Stir into batter. Fill candied grapefruit shells
almost full. Bake at 275° for about 2-1/4 hours. Cool thoroughly.
Wrap cakes tightly in foil; store in refrigerator or freezer until
ready to use. (Cakes should be stored for 2 to 4 weeks before using
to allow fruits to mellow and flavors to blend.) Makes enough to fill
6 large grapefruit shells.
Recipe Source: The Cook's Blessings by Demetria Taylor
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