olden Apricot-Almond Fruitcake
1½ cups dried apricots, cut into fourths
¾ cup water
¾ cup butter
¾ cup sugar
4 eggs
2 cups unsifted flour, divided
½ teaspoon salt
¾ teaspoon soda
1 cup whole candied red cherries
1 cup slivered almonds
1½ cup golden raisins
½ teaspoon lemon peel, grated
½ cup flour
Boil apricots in water for two minutes. Set aside to cool.
Beat butter and sugar until creamy. Add eggs one at a time, beating after each. In a separate bowl, mix 1½ cups of the flour with the salt and soda. Stir into creamed mixture.
Combine cooled apricots with cherries, almonds, raisins, lemon peel and the remaining ½ cup flour. Add to batter and blend well.
Spoon batter into two large, or three small, greased and floured loaf pans. Bake at 275 F oven for 1¼ to 1½ hours, or until a toothpick stuck in the center comes out clean.
1½ cups dried apricots, cut into fourths
¾ cup water
¾ cup butter
¾ cup sugar
4 eggs
2 cups unsifted flour, divided
½ teaspoon salt
¾ teaspoon soda
1 cup whole candied red cherries
1 cup slivered almonds
1½ cup golden raisins
½ teaspoon lemon peel, grated
½ cup flour
Boil apricots in water for two minutes. Set aside to cool.
Beat butter and sugar until creamy. Add eggs one at a time, beating after each. In a separate bowl, mix 1½ cups of the flour with the salt and soda. Stir into creamed mixture.
Combine cooled apricots with cherries, almonds, raisins, lemon peel and the remaining ½ cup flour. Add to batter and blend well.
Spoon batter into two large, or three small, greased and floured loaf pans. Bake at 275 F oven for 1¼ to 1½ hours, or until a toothpick stuck in the center comes out clean.
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