If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Sunday, June 21, 2015

Glenna's Fruit Cake

This recipe is in Grammy's handwriting and is attributed to "Glenna".

Ingredients for cake:
  • 1 package Betty Crocker date bar mix
  • 2/3 cup hot water
  • 3 eggs
  • 1/4 cup flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons light molasses
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 cup walnuts
  • 1 cup chopped candied fruit
  • 1 cup raisins

Ingredients for glaze (made and applied after cake has been stored for 2 to 3 days):
  • 1/4 cup light corn syrup
  • 2 tablespoons water

Instructions for cake:
  1. Pre-heat oven to 325°F
  2. Grease and flour a 9-inch by 5-inch by 3-inch loaf pan
  3. Combine date filling with hot water in large bowl
  4. Add crumbly mix, eggs, dry ingredients and molasses
  5. Blend well
  6. Fold in nuts and fruit thoroughly
  7. Pour into prepared pan
  8. Bake about 1 hour 20 minutes or until toothpick stuck in center comes out clean (if a smaller 8.5-inch by 4.5-inch by 2.75-inch pan is used bake for 1 hours and 45-50 minutes)
  9. Cool
  10. Wrap well in aluminum foil
  11. Store in cool place 2 or 3 days before slicing

Instructions for glaze (made and applied after cake has been stored for 2 to 3 days):
  1. Combine light corn syrup and water in a saucepan
  2. Bring to a rolling boil
  3. Cool
  4. Pour over fruitcake
  5. Decorate top of cake with bits of candied fruit dipped in corn syrup

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