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Ingredientes
- This recipe does not include butter or possibly other shortening. Eleanor Ostman is former food editor of the St. Paul Pioneer Press.
- 4 c. walnut halves and large pcs
- 1 1/2 c. halved pitted dates
- 1 1/2 c. whole candied cherries
- 1 1/2 c. candied pineapple chunks
- 3/4 c. diced candied orange peel
- 1 c. plus 2 Tbsp. all-purpose flour
- 1 c. plus 2 Tbsp. granulated sugar
- 3/4 tsp baking pwdr
- 1 tsp salt
- 4 x Large eggs
- 1 Tbsp. vanilla
- 1 tsp rum flavoring
- 1/4 c. rum, brandy or possibly dry sherry (optional)
Direcciones
- Preheat oven to 275 degrees. Line a 9-by-13 inch baking pan with parchment paper, and grease the paper.
- Combine walnuts, dates, cherries, pineapple and orange peel in a bowl. Sift flour with sugar, baking pwdr and salt over fruit. Mix well.
- Beat Large eggs with vanilla and rum flavoring. Pour over fruit mix. Stir till well-blended. Turn into prepared pan and spread proportionately. Bake below oven center for 1 1/2 hrs, or possibly till fruitcake tests done, when it pulls away from the side of the pan. Remove from oven.
- Cold in pan for 30 min. Remove from pan. Lift off paper. Sprinkle with rum or possibly other liquor of choice. Sprinkle again later in cooling process.
- When thoroughly cooled, cut fruitcake crosswise into 4 even strips. Wrap each in wax paper, then in foil. Store in cold place.
