Giving Credit Where It is Due
. . . ta dah!
The new blog header is the wonderful creation of my buddy Melany. I love it. . . especially the picture of my two kiddos. She even added a red maple leaf. . .did I mention?? She's from Canada! Thanks, girlie!
I also failed to give a fruitcake recipe to Beth. In a previous post, I promised one, and I failed to deliver. Shame on me. After I type this, I really am going to go sew some more. I have "sew" much to do. (yuk yuk)
Applesauce Fruitcake
(from the kitchen of Mary Aubrey. . .and Hazel Oliver)
2 c. sugar
1 c. butter (softened)
2 eggs
3 1/2 c. flour (divided)
1/2 t. salt
1 t. soda
1 t. cinnamon
1 t. ground cloves
2 c. applesauce
1 c. chopped fruit (candied cherries (red and green) & pineapple - no citron. Ick)
1 c. raisins
1 c. chopped nuts (pecans)
Cream butter & sugar until fluffly. Add eggs and beat well. (I add them 1 at a time) Sift flour and measure out 1/2 c. to use with the fruit & nuts. To remaining flour, add the other dry ingredients & sift again. Stir dry ingredients into the creamed mixture.
Heat applesauce to boiling and add to above mixture.
Combine the fruits & nuts in a separate bowl, and stir the reserved flour with them. Stir this into the batter and mix well.
Put this congolmeration into a greased & floured pan (see options below) and bake at 350 degrees for 75 minutes. On the lower shelf of the oven, place a pan of water.
Here are your options:
1) Large tube (angel food cake) pan
2) 2 small tube pans
3) 2 loaf pans*
*I tried making fruitcake last week in three (3) loaf pans. They were small, hard, and dry. Use two. Only two.
ALSO. . . .this is important. I take extra red & green cherries and halve them. Using them and pecan halves, I "decorate" the top of the cake(s). Do it. Get in touch with your "inner Martha" and amaze yourself!
Seriously, I despise traditional fruitcake. Bleeecky! But, this -- because it's basically an applesauce spice cake with the fruit stirred in -- it really doesn't bother me. If I have them on hand, I've used chopped dates and put 1/2 c. dates and 1/2 c. raisins in. You really can be creative. And, (ptooey, ptooey) if you like that citron stuff. . . .shudder. . . .you can stir some of that in, too.
I love the way this cake makes my house smell. Totally Christmas-y. Enjoy!!!!
The new blog header is the wonderful creation of my buddy Melany. I love it. . . especially the picture of my two kiddos. She even added a red maple leaf. . .did I mention?? She's from Canada! Thanks, girlie!
I also failed to give a fruitcake recipe to Beth. In a previous post, I promised one, and I failed to deliver. Shame on me. After I type this, I really am going to go sew some more. I have "sew" much to do. (yuk yuk)
Applesauce Fruitcake
(from the kitchen of Mary Aubrey. . .and Hazel Oliver)
2 c. sugar
1 c. butter (softened)
2 eggs
3 1/2 c. flour (divided)
1/2 t. salt
1 t. soda
1 t. cinnamon
1 t. ground cloves
2 c. applesauce
1 c. chopped fruit (candied cherries (red and green) & pineapple - no citron. Ick)
1 c. raisins
1 c. chopped nuts (pecans)
Cream butter & sugar until fluffly. Add eggs and beat well. (I add them 1 at a time) Sift flour and measure out 1/2 c. to use with the fruit & nuts. To remaining flour, add the other dry ingredients & sift again. Stir dry ingredients into the creamed mixture.
Heat applesauce to boiling and add to above mixture.
Combine the fruits & nuts in a separate bowl, and stir the reserved flour with them. Stir this into the batter and mix well.
Put this congolmeration into a greased & floured pan (see options below) and bake at 350 degrees for 75 minutes. On the lower shelf of the oven, place a pan of water.
Here are your options:
1) Large tube (angel food cake) pan
2) 2 small tube pans
3) 2 loaf pans*
*I tried making fruitcake last week in three (3) loaf pans. They were small, hard, and dry. Use two. Only two.
ALSO. . . .this is important. I take extra red & green cherries and halve them. Using them and pecan halves, I "decorate" the top of the cake(s). Do it. Get in touch with your "inner Martha" and amaze yourself!
Seriously, I despise traditional fruitcake. Bleeecky! But, this -- because it's basically an applesauce spice cake with the fruit stirred in -- it really doesn't bother me. If I have them on hand, I've used chopped dates and put 1/2 c. dates and 1/2 c. raisins in. You really can be creative. And, (ptooey, ptooey) if you like that citron stuff. . . .shudder. . . .you can stir some of that in, too.
I love the way this cake makes my house smell. Totally Christmas-y. Enjoy!!!!
posted by Angie at 9:46 PM
6 Comments:
Citron - I love those little French cars. But in food? I'm not so sure.
citron... is as my kiddos say "eeeeewy gross." love the new blog duds... thanks for the recipe, more later
and i loved that photo of the kids for a long time, they look like twins separated by years :) and Caroline looks so wise of life and Edison looks so protective
Beautiful header!!!
I love the new header! Gorgeous!
Christmas smells....hhhmmm...got a wiff downunder! Yey Melly....gorgeous new header!
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