Light Fruit Cake From Warsaw Recipe
This light fruit cake from warsaw is a polish fruitcake recipe. Flavored with brandy used for the batter with dried fruits like figs and prunes,along with walnuts, the light fruitcake is baked with flour, sugar, eggs and butter with vanilla for flavor and can be served for festive ocassions as well as family desserts.
Ingredients
5 eggs or 3 whole eggs plus 3 egg whites
1 3/4 cups confectioners' sugar
3/4 cup butter
1 teaspoon vanilla extract
1/4 cup milk or brandy
1/2 teaspoon salt
3 cups sifted cake flour
2 teaspoons baking powder
3 ounces candied orange peel, finely chopped (about 3/4 cup)
2/3 cup currants or raisins
2/3 cup finely chopped walnuts
1/2 cup sliced dried figs
1/2 cup diced pitted dried prunes
1/2 tablespoon cornstarch
Directions
Beat eggs with sugar at high speed of electric mixer 7 minutes.
Cream butter with vanilla extract until fluffy.
Beat in milk and salt.
Mix half of flour with baking powder.
Add to creamed mixture and mix thoroughly.
Fold in beaten eggs, then remaining flour.
Mix fruits and nuts with cornstarch.
Fold is to batter.
Butter an 11X7x3 inch loaf pan and sprinkle with bread crumbs.
Turn batter into pan.
Bake at 350°F 50 minutes, or until a wooden pick comes out clean.
Cool before slicing.
Cream butter with vanilla extract until fluffy.
Beat in milk and salt.
Mix half of flour with baking powder.
Add to creamed mixture and mix thoroughly.
Fold in beaten eggs, then remaining flour.
Mix fruits and nuts with cornstarch.
Fold is to batter.
Butter an 11X7x3 inch loaf pan and sprinkle with bread crumbs.
Turn batter into pan.
Bake at 350°F 50 minutes, or until a wooden pick comes out clean.
Cool before slicing.
