Subject: RECIPE: Old-world fruitcake
From: [email-masked] (Seema Chandnani)
Date: 23 Oct 87 05:14:03 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE FRUIT-CAKE-2 D "15 Apr 87" 1987
.RZ "OLD WORLD FRUIT CAKE" "A traditional European-style fruit cake"
Although fruitcakes have a bad reputation, this one is *excellent*.
My mother has been making it for years. She originally got the 
recipe from a friend, but has since adapted it to suit her fans.
(She gets requests for it all year long.) 
.IH "1 large fruitcake"
.SH		CAKE
.IG "1 cup" "all-purpose flour" "100 g"
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "\(14 tsp" "baking soda" "1 ml"
.IG "\(14 tsp" "baking powder" "1 ml"
.IG "\(12 tsp" "allspice" "2.5 ml"
.IG "\(12 tsp" "cinnamon" "2.5 ml"
.IG "\(12 tsp" "cloves" "2.5 ml"
.IG "\(12 tsp" "mace" "2.5 ml"
.IG "\(12 tsp" "nutmeg" "2.5 ml"
.IG "\(12 cup" "melted butter" "120 g"
.IG "2" "eggs"
.IG "\(34 cup" "black coffee" "180 ml"
(cold)
.IG "\(12 cup" "brown sugar" "100 g"
.IG "1 cup" "raisins" "150 g"
.IG "1 cup" "mixed fruit" "250 g"
.IG "1 cup" "dates" "300 g"
.IG "\(14 cup" "rum or brandy" "60 ml"
.SH		GLAZE
.IG "4 Tbsp" "butter" "60 g"
.IG "\(12 cup" "rum or brandy" "120 ml"
.IG "\(12 cup" "sugar" "100 g"
.PH
.SK 1
Mix the melted butter, eggs, rum and coffee together. 
.SK 2
Add brown sugar and mix well.
.SK 3
Add rest of dry ingredients and place in a buttered loaf pan.
.SK 4
Bake at
.TE 300 150
for 2 hours or until done (it will
separate from the sides of the pan).
.SK 5
Make glaze when almost completely baked: Melt (do not boil) butter.
Add rum and sugar. Stir by hand.
.SK 6
Remove the cake from the oven and pour half of the glaze over it.
Let it cool 25 minutes, then turn it over and pour the remaining glaze on
the other side.
.SK 7
Notes: Don't use glass pans. This freezes well, if you make more than
you can eat; just be sure to wrap it carefully so it doesn't get
freezer burn. Warm frozen cake in the oven, not the microwave.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
15 minutes preparation, 2 hours baking, 30 minutes finishing.
.I Precision:
measure the ingredients.
.WR
Seema Chandnani
University of Chicago Computation Center, Chicago, Illinois, USA
[email-masked]