Stained Glass Fruit Cake Recipe
Ingredients
| 2 14-ounce cans sweetened condensed milk | ||
| 3/4 pound whole red candied cherries | ||
| 3/4 pound whole green candied cherries | ||
| 1 1/2 pounds assorted colors of candied pineapple, cut in chunks | ||
| 1 pound light raisins | ||
| Pitted dates | 1 pound | |
| Pecan halves | 1 pound | |
| Walnut halves | 1 pound | |
Directions
In large bowl, combine all ingredients; mix well.
Wash and dry four 16-ounce fruit or vegetable cans.
Butter cans and six 4 1/2 x 2 x 2 5/8/n-inch loaf pans.
Line loaf pans with foil; butter foil.
Press fruit mixture very firmly into cans and pans.
Bake in 275° oven for 45 minutes.
Cool cakes in pans; remove from pans.
(For cans, loosen sides; remove bottoms of cans and push cakes through.) Wrap in foil or clear plastic wrap and store in refrigerator.
Age several weeks to a year.
Makes 4 cylinder-shaped cakes and 6 loaf cakes.
Wash and dry four 16-ounce fruit or vegetable cans.
Butter cans and six 4 1/2 x 2 x 2 5/8/n-inch loaf pans.
Line loaf pans with foil; butter foil.
Press fruit mixture very firmly into cans and pans.
Bake in 275° oven for 45 minutes.
Cool cakes in pans; remove from pans.
(For cans, loosen sides; remove bottoms of cans and push cakes through.) Wrap in foil or clear plastic wrap and store in refrigerator.
Age several weeks to a year.
Makes 4 cylinder-shaped cakes and 6 loaf cakes.
Chef
