Recipes

[Beebee2]

Here are three from my files that I've been wanting to try, each a little different: (So much for my single-spacing post; I wonder what I'm doing that's wrong.)

Marty Aronowitz’s Fruitcake

"Marty Aronowitz shared the following recipe with the Fort Worth Star-Telegram in 1964.

He died in 1986, but the paper repeats the recipe every year to remember all the pounds of fruitcake he - and the city - made with his recipe. Don't expect a cakelike consistency; this is chewy."

1 lb pitted dates

1/2 lb candied cherries

1/2 lb candied sliced pineapple

1 lb coarsely chopped pecans

1 c sugar

1 c flour

2 t baking powder

1/2 t nutmeg

4 eggs

1 t vanilla

Line angel food tube pan with parchment paper.

Spray with vegetable cooking spray, if desired.

Cut fruits into small pieces; mix with chopped pecans.

Sift dry ingredients together; mix with fruits and nuts.

Beat eggs with vanilla; pour over fruit mixture. Mix well.

Pack into pan.

Bake for 2 hours at 250 deg F.

Top of fruitcake may be decorated by removing cake from oven after 1 hour and garnishing with more pineapple slices, halved cherries and pecan halves.

Return to oven to finish baking.

Cool completely, preferably overnight, before removing from pan.Makes (1) 5-lb fruitcake.

Texas Pecan Candy Cake

1/2 lb candied red cherries, cut in quarters, 1 1/3 c

1/2 lb candied pineapple, coarsely chopped, 1 c

1/2 lb pitted dates, coarsely snipped, 1 1/2 c

1 T all-purpose flour

4 1/3 c coarsely chopped pecans, 1 lb, shelled

4 oz flaked coconut, about 1 1/4 c

14-oz can sweetened condensed milk

Preheat oven to a slow 250 degrees. Grease and flour 9 x 13-inch tube pan with removable bottom; set pan aside. Combine cherries, pineapple and dates in very large bowl. Sprinkle with flour; toss to coat well. Add pecans and coconut; tossto mix. Add sweetened condensed milk; stir to mix well. Spoon evenly into prepared pan, smoothing top.

Bake in a preheated slow 250 degrees oven for 1 1/2 hours. Cool in pan on rack. Remove from pan. Wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife. Makes one 9-inch cake (32 thin slices). Serve this rich, fruitcake-like confection sparingly.

Make at least 2 weeks ahead so flavors can mellow.

TOH Candy Orange Slice Fruitcake

1 c butter, softened

2 c sugar

2 c applesauce

4 eggs

1/2 c buttermilk

1 lb candy orange slices

2 c chopped pecans

2 c flaked coconut

1-1/2 c candied cherries

8-oz pkg chopped dates

3-1/2 c all-purpose flour, divided

1 t baking soda

1/8 t salt

Preheat oven to 300 deg F.

In a large bowl, cream the butter and sugar until light and fluffy.Beat in the applesauce, eggs and buttermilk. In a large bowl,combine the orange slices, pecans, coconut, cherries, dates and 1c of flour; toss to coat. Combine the baking soda, salt andremaining flour; add to the buttermilk mixture. Fold in orange slicemixture.

Pour into a greased and floured 10-in. tube pan. Bake at 300 deg F for1-3/4 to 2 hours or until a toothpick inserted near the center comesout clean. Cool for 10 minutes before removing from pan to a wirerack to cool completely. Yield: 10-12 servings.

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