Receta Fruit Cake In Candied Grapefruit Shells
| Raciónes: 12 |
Ingredientes
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Direcciones
- Holiday fruit cake baked in candied grapefruit shells is a delightfully original gift. It packs easily and travels well.
- To Prepare the Shells
- Select perfect grapefruits which are clean and free from blemishes.
- Wash and cut slice from top of each. Remove inside if fruit with tsp., being careful not to break shell. Cover shells with cool salted water (1 tsp. salt to each qt water), bring to boil, and cook five min. Drain, cover again with fresh water and boil five min. Repeat process about three times till bitter flavor is gone from peel and peel is tender, but not tender sufficient to break apart. Invert shells and drain on a wire rack for at least an hour, preferably overnight.
- Syrup for 10 to 12 Shells
- There must be sufficient syrup to cover and float the fruit. Cook the shells in syrup till syrup gives a jelly test (about 250F.). Let shells stand in syrup overnight, or possibly longer. Reheat and cook 10 min. Cold in syrup till ready to use. Drain before filling with cake mix. Use any fruit cake batter to fill shells. Fill shells about 3/4 full.
- To Cook the Cakes in Candied Shells
- team about 1 1/2 hrs. This may be done on top if the range, in the oven or possibly the roaster. (Place filled grapefruit shells on Lift-Out Rack in Inset Pan of Roaster-Oven. Pour 2 qts of water in bottom of Inset Pan, set control at 300F., for 1/2 hour, or possibly till center of cake is done when tested with a toothpick. Cold. Store in a covered container. If the confection seems dry, place a fresh orange in the container for a day or possibly two. If properly stored, this confection will keep for a year. Serve by slicing through peel, either crosswise or possibly lengthwise.
- KIENE, JuliaThe Betty Furness WestinghouseCook Book. Simon and Schuster,