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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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MY FAMILY doesn't care for fruitcake, but we like this modified version. It's similar to a date-nut bread and we enjoy it with the butter sauce. It's really moist and delicious. I'm glad a friend shared this recipe with me many years ago. Mrs. C. Cunningham Astoria, New York Ingredients:
1 cup king arthur unbleached all-purpose flour |
2/3 cup sugar |
1/2 cup chopped walnuts or pecans |
1/2 cup golden raisins |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 egg |
1 can (8-3/4 ounces) fruit cocktail, undrained |
confectioners' sugar, optional |
butter sauce: |
1/3 cup sugar |
1/4 cup butter, cubed |
1/4 cup evaporated milk or half-and-half cream |
1/4 teaspoon vanilla extract |
Directions:
1. In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8-in. round baking pan. Bake at 325° for 55-60 minutes or until cake tests done. Cool in pan for 5 minutes before removing to a wire rack. Cool completely. Dust with confectioners' sugar if desired. For sauce, combine sugar, butter and milk in a small saucepan; bring to a boil. Cook and stir for 3 minutes. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce. Yield: 4 servings.
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