kit10notk9 (kit10notk9) wrote,

Recipe for spikesgirl58

spikesgirl58 said she likes fruit cake, so here's the recipe for my
Grandma's Flammable Fruitcake

TOTAL TIME:  approx.  2 1/2 MONTHS 4 DAYS
Brandied Fruit Starter:   Minimum 1 month 2 weeks & 3 days
1 1/4 c. apricot brandy
1 (16 oz) can slice peaches, drained
1 (17 oz) can apricot halves, drained
1 (15 oz) can pineapple chunks, drained
1 1/4 c. sugar
Combine ingredients in clean glass container, cover and let stand at room temperature for 3 weeks.  Stir twice a week, every 3 weeks, add 1 cup sugar and 1 cup fruit.  Stir gently and let stand 3 days before using.

Brandied Fruit:   Minimum 1 Month
2 1/2 c. sugar
1 large can sliced peaches
1 1/2 c. juice from Brandied Fruit Starter
1 large can pineapple chunks
2 1/2 c. sugar
1 large can fruit cocktail
1 (10 oz) jar maraschino cherries
2 1/2 c. sugar
Combine first 3 ingredients, stir every day for 10 days, then add pineapple and 2 1/2 c. sugar.  Stir every day for 10 days, then add fruit cocktail, cherries & 2 1/2 cups sugar.  Stir every day for 10 more days.
When ready to make cake, strain and use fruit.  Save juice for next batch of Brandied Fruit.  Add extra jars of cherries any time during processing if desired.
Use fruit to make Friendship Cake or for ice cream topping.

FRIENDSHIP CAKE             Minimum 1 hr 50 minutes.  (includes mixing time)
1 box cake mix (white, cherry or strawberry)
2/3 c. corn oil
1 small box vanilla instant pudding
4 large eggs
1 c. chopped pecans or walnuts
1 c. coconut shreds
1 1/2 c. brandied fruit
Crisco & flour to thickly grease and flour coat cake pan.
Combine fruit, coconut and nuts, let stand. Combine cake mix, eggs, oil & pudding, beat well. Batter will be sticky and thick.  Fold in brandied fruit, coconut and nuts.  Bake at 350 degrees F in a well-greased & floured pan for 45 minutes or until done.

Frosting/Icing:     Can be made while cake is baking
1/2 c. to 1 c. brandied fruit liquid
1 bag/box of Powdered/Confectioner's sugar
In medium-small bowl, slowly whisk sugar into brandied fruit liquid until it makes a thickish slurry that vaguely resembles doughnut icing. Pour over cake. [If you used a bundt cake ring, pour until hole in center is filled.]

WARNING!!! Cake is highly flammable!  Do NOT place near open flames, nor put birthday candles on cake!!!

NOTE: This type of cake freezes EXTREMELY well. If wrapped in wax paper & placed in a cake tin it can be stored in the freezer for over twenty years and still be defrosted as delicious as when it was first made.  [Grandma died in 1999 and hadn't baked for 5 vears before that.  We defrosted one of her cakes for a party last Christmas. . .and it was  DELICIOUS!!!]
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