These are the ingrediants of the only fruit cake I've ever really loved!
2 cups dried apricots
1.5 cups dried figs
1 1/2 cups of brazil nuts
1 cup red and green glace cherries
1 cup candied pineapple
3/4 cup of all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 tespoon of salt
3 eggs
1 1/2 teasoons of vanilla
Bake in a wreath shaped tin, lined and greased for 1 hour 4 mins at 300 f
My mother used to add in almonds, pecans and other glace fruits like angelica. Its a GREAT cake but a real jaw breaker. I'm considering bakling this but I'd like to decorate it with glace fruits...should I bake it, then glaze it with apricot jam to apply the fruits, and then put back in the oven? Or will the fruits just stick? Its so long since I did this!!!
Also, how would you feel presented with a cake that tastes great and like a dried fruit and nut salad more than fruit cake, but it required a small saw to cut it?? Is there anyway to keep the taste and the cruch but make the cake in all a bit softer, or do you think that would ruin the essential hard nuttiness of it?
2 cups dried apricots
1.5 cups dried figs
1 1/2 cups of brazil nuts
1 cup red and green glace cherries
1 cup candied pineapple
3/4 cup of all purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 tespoon of salt
3 eggs
1 1/2 teasoons of vanilla
Bake in a wreath shaped tin, lined and greased for 1 hour 4 mins at 300 f
My mother used to add in almonds, pecans and other glace fruits like angelica. Its a GREAT cake but a real jaw breaker. I'm considering bakling this but I'd like to decorate it with glace fruits...should I bake it, then glaze it with apricot jam to apply the fruits, and then put back in the oven? Or will the fruits just stick? Its so long since I did this!!!
Also, how would you feel presented with a cake that tastes great and like a dried fruit and nut salad more than fruit cake, but it required a small saw to cut it?? Is there anyway to keep the taste and the cruch but make the cake in all a bit softer, or do you think that would ruin the essential hard nuttiness of it?
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