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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 48 |
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Daisy Corene McHorse of San Saba, Texas has given a new twist to fruitcake. To a fresh apple cake recipe, I add pecans plus candied fruits, she says. Ingredients:
3 cups chopped peeled tart apples (about 2 large) |
2 cups sugar |
1/2 cup apple juice |
3 eggs |
3/4 cup vegetable oil |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons apple pie spice |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups coarsely chopped pecans |
1/2 pound candied red cherries, halved |
1/2 pound candied green cherries, halved |
1/2 pound diced candied pineapple |
Directions:
1. Line three 9-in. x 5-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely. Yield: 3 loaves.
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