SECRET NON-INGREDIENT FRUITCAKE 4 oz. candied lemon peel, chopped 4 oz. candied orange peel, chopped 1/2 lb. candied cherries, halved 1 lb. candied pineapple, shredded 1 lb. golden raisins 1/2 lb. seeded raisins 4 oz. currants 1/2 c. dark rum 4 oz. blanched almond pieces 4 oz. walnut pieces 2 c. sifted flour 1/2 tsp. mace 1/2 tsp. baking powder 1 tbsp. milk 1/2 c. butter 1 c. granulated sugar 1 c. brown sugar, packed 5 eggs 1. Mix the fruits. Add rum, cover and let stand overnight. 2. Preheat oven to 275 degrees. Grease or apply Pam to baking pan(s) : one 10 inch tube pan or two 9 x 5 x 3 inch loaf pans or four 7 3/8 x 3 5/8 x 2 1/4 inch loaf pans. Line with wax paper and spray again with Pam. 3. Combine fruits, nuts and 1/2 cup flour. 4. Sift remaining flour with mace, cinnamon and baking powder. Mix milk with almond extract in separate bowl. 5. Cream butter until smooth, adding sugars gradually. Add eggs; mix well and add milk mixture. Add flour mixture; mix well. 6. Pour batter over fruits and nuts; mix thoroughly. Fill pans, pressing batter down and firmly. 7. Bake tube cake 4 hours, large loaves 3 hours, small loaves 2 1/2 hours, until nicely browned on top. Let cakes stand 30 minutes. Turn out onto rack and peel off paper. Note: The "secret non-ingredient" is bitter-tasting-citron. Even people who "hate fruitcake" like this one! email this recipe to: --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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