Brandied Pear Fruitcake
Source of Recipe
Unknown
List of Ingredients
2 c Snipped pears,Dried
1 1/2 c (1/2 lb) raisins (OR currants)
3/4 c Snipped figs,Dried
3/4 c walnuts,Chopped
2 c Water
1/3 c Brandy
1 T Dry active yeast
1/4 c water,Warm
1/3 c Vegetable oil
1/3 c Sugar
3/4 t cinnamon,Ground
3 3/4 c To 4 cups whole wheat flourRecipe
Combine pears, raisins, figs, walnuts, 2 cups water,
and brandy in a bowl. Let stand overnight or at least
3 hours. Dissolve yeast in warm water. Add oil,
sugar, and cinnamon. Blend in dried fruit and nut
mixture. Stir in enough flour to make a still dough.
Beat well. Spoon dough into a 10 inch tube pan or
bundt pan. Let rise in a warm place for 1 to 1 1/2
hors, or until almost doubled in bulk. Bake in a 400
oven for 30 to 40 minutes. Cool in the pan for 10
minutes. Remove from the pan. When cooled thoroughly,
wrap in foil and store at least 3 days before serving.
Cake may be kept in an air tight container in a cool
place for several weeks before use.
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