Title: "Fruitcake Hints"
Categories: Cake Dessert
Yield: 1 Servings

NONE

"Fruitcakes vary; some are nearly solid with fruit, while others have a more cake-like texture with less fruit. Choose the type that pleases your taste! In most recipes calling for nuts, you may use pecans, walnuts or any other kind you desire. If a specific kind of nuts is called for, it is because that certain nut flavor is considered the best in the cake. You may still substitute other kinds of nuts, however. When baking a fruitcake in a loaf pan, line the pan with aluminum foil, allowing extra foil on all sides; fold extra foil down sides of pan during baking. When cake is cooled, bring foil around top of cake to wrap for storage. Fruitcakes may be baked in a variety of pans-coffee c ans, ring molds, casseroles, loaf pans, any shape metal can and tube pans. It is difficult to know when a fruitcake is done. Probably the most sure testing method is to touch the top of the cake; if done, it should spring back readily. Fruitcakes keep well over a period to time. A wrapping of aluminum foil or polyethylene )plastic film) is effective for storing fruitcakes. Always cool a fruitcake thoroughly before slicing. "

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

previous

next