I went to my grandparents home this weekend for Easter. We’re somewhat casual about it, none of us being particularly religious. My grandpa insisted on saying a traditional Australian grace, “2, 4, 6, 8. Bog in. Don’t wait.”
I use the holidays as an excellent excuse to get together and share a nice meal with family. Also, it gave me the chance to finally get my grandma’s fruit cake recipe. The last time I asked her about it she told me to make an applesauce cake and throw some dried fruit in it.
I tried that.
But no one ever said you had to chop the fruit up first…doh…With every bite you might get an entire prune or a whole fig. It just wasn’t right.
This time I was determined to make it with her and see how to do it. Thank goodness I did, because it is truly delicious. Not one of those cakes with the artificially sweetened candy fruit, but the real deal; a moist loaf filled with dried fruit and nuts. Super tasty.
1 cup Crisco
2 cups sugar
1 tsp vanilla
1 tsp lemon juice
1-2 cups applesauce
4 cups flour
3 tsp baking soda
1 tsp cloves
1/4 tsp nutmeg
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
At least 4 cups chopped Dried Fruit and Nuts (mix and match the following)
Preheat oven to 350. If your dried fruit has been open a while, put it in a bowl with a little water to slightly soften it up while you prep the other ingredients.
1. Mix together sugar and Crisco really, really well until it’s almost foamy.
2. Add eggs and mix. Then add applesauce and mix. Then add vanilla and lemon juice.
3. Coat the fruit in flour. Mix into batter. Add nuts and mix.
4. Add salt, baking soda, and spices to flour.
5. Mix flour into batter.
6. Line loaf pans with wax paper, pour batter in loaf pans. Bake for 1 hour, less in smaller pans.
7. (optional) soak some cheesecloth in brandy and wrap it around the cake.
Yummy | Comment (0)