Mixed Fruit Cake Recipe
Summary
Cooking Time55 MinDifficulty LevelEasy
Ingredients
| Butter | 1 Tablespoon | |
| Graham cracker crumbs | 1/4 Cup (16 tbs) | |
| Dried apricots | 4 Ounce, chopped | |
| 1 cup raisins or dried currants | ||
| Slivered almonds | 4 Ounce | |
| Cherries | 3/4 Cup (16 tbs), candied | |
| Candied pineapple | 3/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| 3/4 cup packed dark brown sugar | ||
| Shortening | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| 2 tablespoons rum or brandy | ||
| Vanilla extract | 2 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| 1/2 teaspoon ground nutmeg or mace | ||
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
1. Grease an 8-cup fluted tube pan with 1 tablespoon softened butter and coat with crumbs. Set aside.
2. Combine all remaining ingredients in a 3-quart mixing bowl. Blend well. Pour batter into prepared tube pan. Microwave, uncovered, at Cook Cycle 1 (power level 5) for 43 to 55 minutes, or until cake pulls away from the sides of the pan. Let stand 15 minutes on a counter before inverting onto a rack to cool. To store, wrap in foil or plastic and refrigerate for no longer than 4 weeks.
2. Combine all remaining ingredients in a 3-quart mixing bowl. Blend well. Pour batter into prepared tube pan. Microwave, uncovered, at Cook Cycle 1 (power level 5) for 43 to 55 minutes, or until cake pulls away from the sides of the pan. Let stand 15 minutes on a counter before inverting onto a rack to cool. To store, wrap in foil or plastic and refrigerate for no longer than 4 weeks.
Chef
