Kohl's Fruit Cake
(We replaced the *ugh* raisins with apricots or left them out all
together) First: Get out an angel food cake pan or two loaf pans and
line them with brown paper (clean grocery sacks are okay)
Second: Mix together, then beat vigorously for 2 minutes:
1 cup good cooking oil
4 eggs 1 1/2 cups brown sugar, firmly packed
Third: Sift together:
2 cups sifted flour
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons allspice
1 teaspoon gound cloves
Fourth: Stir the flour mixture into the egg mixture alternately with
1 cup juice, wine, brandy, or rum.
Fifth: Mix 1 cup sifted flour into:
1 cup sliced pineapple (special jars for fruit cakes) 1 1/2 cups whole
cherries (special for fruit cakes)
1 cup dates
1 cup apricots or raisins 1 cup mixed fruit (special jars for
3 cups whole pecans
Sixth: Pour the batter over the fruit mixture, mixing well. Pour
batter into the lined pan(s). Place a pan of water on the lower rack
of the oven. In a preheated 275 degree oven, bake 2 1/2 to 3 hours.
Let cool at least 15 minutes before removing paper. Then wrap cake in
a cheese cloth and store in cool, dry place - such as a cake tin or
NOTE: For a "Drinking Age Fruitcake" - pour rum or branding over the
cake(s) every few days. Requires 4 quarts, or about 1 1/2 cups for
each 1/2 pound of fruit cake.
TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy.
If you don't want your fruitcake soaked with rum or brandy, then
prepare a glaze of:
2 tablespoons brown sugar
1 tablespoon corn syrup
2 tablespoons water
Boil for 2 minutes, and then brush over the cake. Decorate the cake
with fruit and nuts just before using.
Suggestions: Make some Rum Sticks by slicing cake into "sticks" and
soaking them with rum or brandy until they are nearly dripping!
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl