Wednesday, December 23, 2015

On Prancer and Vixen...


I saw this fruit cake recipe on Charlotte Angotti's Facebook page - it was her mother's long lost recipe that they recently found - a neighbor had borrowed it. I haven't done ANY holiday baking this year and decided to tackle this.

I couldn't find the bottom section of my tube pan, so I ended up dividing the batter and baking it in a bundt pan and a loaf pan. I poured Southern Comfort over the bundt cake and left the loaf cake non-alcoholic. (I may pour some white grape juice over it to moisten it a bit.)

We love the cake!!! So yummy - I'll think I'll be making this every year for Christmas. So with Charlotte's permission, here's her family recipe...

PECAN CAKE
Preheat oven to 275 degrees F

1/2 LB BUTTER
2 C SUGAR
6 EGGS (BEATEN SEPARATELY)
1 TSP NUTMEG
1 TSP BAKING POWDER
I CUP WHITE GRAPE JUICE
3 C FLOUR
1QT PECANS BROKEN
1/2 LB CRYSTALIZED CHERRIES (NOT RINSED) QUARTERED
1 LB CRYSTALIZED PINEAPPLE (NOT RINSED) CUT
1 LB RAISINS

CREAM BUTTER, SUGAR, AND EGG YOLKS

MIX NUTMEG AND BAKING POWDER INTO GRAPE JUICE AND ADD TO ABOVE MIXTURE

SLOWLY ADD FLOUR AND PECANS

THEN, ADD BEATEN EGG WHITES.
HAVE RAISINS, CHERRIES, PINEAPPLE CHOPPED AND MIXED
ADD TO ABOVE MIXTURE AND MIX WELL

BAKE IN TUBE PAN...EITHER LINED WITH WAXED PAPER OR SPRAYED WITH BAKERS JOY.
*** IF YOU PUT FRUIT MIXTURE ON TOP, IT MAKES A PRETTY DECORATION
BAKE AT 275'........2HRS-45 MINS TO 3 HRS
I used a tube pan. It is huge and it is heavy. FYI it filled my large bowl on the Kitchen Aide mixer! I am not sure what I am going to put it in to store it and pour Southern Comfort over it. (not that it needs it)


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