Member of the BannerWomen Network








Trinculo's Cafe has won the



award!


December 19, 2001

‘Twas the week before Yuletide
and all through the kitchen
I stamped and I cried,
I was batchin’ and bitchin’...

Undoubtedly a goodly number of you can identify with the frustration 
that inevitably accompanies holiday baking:
dough that won’t rise, batter that’s too thin, what to substitute for cream of tartar, 
burnt cookie bottoms, etc. ad nauseam.
I herewith offer you a respite from these trials and tribulations by suggesting 
a solution that’s quick to make and never fails to satisfy:
“Fruitcake Haters’ Fruitcake.”
But be smart and don’t call it fruitcake –
tell people it’s your Holiday Butter Pound Cake or Fruit & Nut Ring,
and even those Grinches who despise traditional fruitcake will try it
and come back for seconds.
No, it’s not too late to make this – you will have it in the oven in 6-7 minutes,
and once baked will keep beautifully in the fridge,
(well wrapped of course), for up to 3 months.
Wishing peace on earth, goodwill and good food to all!



The Stray Gourmet’s
Fruitcake Haters’ Fruitcake

1 ¾ cups all-purpose flour
1 cup granulated
½ tsp. salt
½ tsp. baking powder
1 TBSP vanilla
5 eggs, lightly beaten
¾ lb. (3 sticks) unsalted butter, softened
1 lb. (approximately 4 cups) pecans
1 lb. (approximately 2 cups) candied cherries
    (I use a mixture of red & green cherries to be festive)
1 lb. (approximately 2 cups) candied pineapple

Preheat the oven to 300 degrees F.
Generously grease (I recommend butter) and lightly flour 
a 10” tube or bundt pan.

In a large bowl, mix all ingredients except fruit and nuts
with an electric mixer at low speed until well-moistened.
Once mixed, beat for 2 minutes at medium speed.

Stir in fruit and nuts and mix well.

Scrape the batter into the prepared pan and bake
for 1 ½ hours, or until a toothpick inserted into the cake
comes out clean.

Cool completely in the pan on a baking rack. The cake
should easily slip out of the pan when it is inverted.

Wrap tightly in plastic wrap, then in foil. Serve on a 
presentation platter. Re-wrap and store any leftovers 
in the fridge.


Click here to see another recipe.
Click here to check out the currently featured recipe.


Until next time, see you around the galaxy.



Click the signature to email the Stray Gourmet. Send your
favorite recipe, or ask for one. Perhaps your request or
contribution will be featured on this site in the future.



Contents © 1996-2001 The Stray Gourmet


Exploring the Epicurean with The Stray Gourmet
is sponsored by

Regina's Lair: The Smile of The Tiger






This site is listed in Recipe Collections.

 




 
 


Are YOU a nerd? Visit


Do you search a lot? Try 
SEARCHALOT
 
 
 SearchHippo