Apricot Fruit Cake

----- Original Message ----- 
From: "Sandy" 
To: phaedrus
Sent: Thursday, December 04, 2003 8:34 PM
Subject: Apricot Fruitcake

My name is Sandy.  For years I have been looking for a fruitcake
recipe that was in one of the prominent food magazines, such as Gourmet or
Bon Appetit or perhaps some other one.  As I recall, there were about 5 or
so recipes for various types of fruitcakes and I made this particular one
with apricots as it really appealed to me.  I remember that you had to start
with dried apricots and then candy them (sort of) by cooking them in a
heavily sugared water solution.  At the end of the process you had these
wonderful candied apricots that went into the fruitcake (which was
fabulous!) as well as a lovely apricot-flavored syrup that could be used to
put over pancakes or ice cream or whatever.  The recipe probably was in one
of the above-mentioned magazines in the late 1980s.  I have gone to multiple
libraries on multiple occasions and have looked through multiple Internet
sites, all to no avail.  For whatever year it was, it was in a late-year
issue (October, November, December), in time for the Christmas holidays.
There are a couple of magazines that existed then and I subscribed to them,
but they are now defunct and I can't remember their names, so this probably
accounts for why I can't find the recipe again---probably not looking in the
right place!

If you could find this recipe, I would be forever indebted to you.  I'm
e-mailing you from work, but will be retiring soon, probably in March, 2004.
I understand that you might not have time to research this right away.  

Thanks for whatever help you can provide!

Hello Sandy,

I was at home today rather than at my regular employment, so I researched your request. I could not find a recipe from Bon Appetit or Gourmet that fit your description. Sorry.

Below are the recipes that I found that came closest to your description. I know that the third recipe below isn't the one you asked about, but doesn't it sound even better? It sounds quite delicious to me.


Thistle Lane Fruitcake


3/4 cup dried apricots
3/4 cup water
1 1/2 cups sugar, divided
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pitted prunes
3/4 cup pitted dates
3/4 cup candied cherries
3 cups walnuts (halves and large pieces)
3 large eggs
1 tablespoon vanilla


In a saucepan simmer apricots in the water for about 5 minutes. Add 3/4 cup
sugar and cook slowly for 10 minutes or until transparent and glazed. Lift
apricots out of the syrup and drain on wire rack. Save the syrup to glaze
Sift flour with the remaining 3/4 cup sugar, baking powder and salt. In a
bowl, combine all fruits and walnuts. Add flour mixture and mix gently.
Beat eggs with vanilla until light and fluffy. Gently mix into fruit and nut
mixture. Turn into a greased 9 inch springform pan. Bake at 300 F about 1
1/2 hours or until cake is set in center. Cool in pan.
When cake is cold, remove from pan and brush with heated reserved apricot
syrup. OPTION: add rum or brandy after heating syrup and before brushing on
Fruit  Cake

 Ingredients :
 3/4 c. dried apricots
 3/4 c. pitted ready to eat prunes
 3/4 c. candied cherries
 3/4 c. pitted dates
 3 c. halves & lg. pieces walnuts
 1 1/2 c. sugar
 3/4 c. sifted flour
 1/2 tsp. baking powder
 1/2 tsp. salt
 3 beaten eggs
 1 tsp. vanilla
 3/4 c. water

 Preparation :
    Simmer apricots in water 5 minutes.  Add 3/4 cup sugar and cook
 slowly 10 minutes longer until apricots are transparent and glazed.
 Lift apricots out of syrup with fork and drain well on a wire rack.
 Save glaze.  Resift flour with remaining 3/4 cup sugar, baking
 powder and salt.  Combine apricots, prunes, cherries, dates and
 walnuts; mix gently. Add sifted dry ingredients.  Beat eggs with
 vanilla and add to fruit mixture.  Mix carefully to avoid breaking
 fruit.  Pour into greased 9 inch square pan.  Bake at 300 degrees
 for 45-60 minutes.  Cool slightly and brush generously with glaze.
Washington  Fruit  Cake

 Ingredients :
 10 c. sugar
 4 c. water, divided
 1/2 lb. dried apricots
 1/2 lb. dried pears
 1/2 lb. dried peaches
 4 lg. tart apples, pared, thinly
 1 lb. fresh cranberries
 4 oranges, use only the peel
 2 lbs. dried pitted prunes
 3 c. golden raisins
 3 c. reg. raisins
 5 c. chopped nuts
 9 c. flour
 4 tsp. baking powder
 1 tsp. salt
 2 tsp. cinnamon
 1 tsp. allspice
 1/2 tsp. nutmeg
 1 tsp. cardamom
 2 c. butter
 2 1/2 c. sugar
 8 well beaten eggs
 1 1/2 c. fruit juice (apple, peach or mixed)

 Preparation :
    Make a syrup of 5 cups of sugar and 2 cups water.  Bring to a
 boil, add apricots, pears and peaches, reduce heat and cook in syrup
 20 minutes.  Remove fruit and drain well.  Boil syrup again until
 thick; add firm cranberries that have been pricked to prevent skin
 from popping.  Remove berries and let cool.  Repeat process of
 boiling syrup and adding cranberries, removing and cooling three
 more times.  Tint the remaining syrup a deep green and boil until
 thick.  Cook thinly sliced pared apples in syrup until transparent;
 drain fruit.  Make a syrup of the remaining 5 cups of sugar and 2
 cups water.  Bring to a boil and add the thinly sliced orange rind,
 cook until white peel is transparent. Drain fruit.  Put the prunes
 in syrup and cook 20 minutes; drain.  Let all the candied fruit
 drain at least 24 hours.  Cut candied fruit, except the cranberries,
 in short thin slices.  Then combine the fruit and nuts.  Set aside.
 Mix flour with baking powder, salt and spices.  Set aside.  In a
 large bowl cream the butter and sugar; add beaten eggs and blend
 well.  Add flour mixture alternately with fruit juice, beating
 smooth after each addition. Stir in fruit mixture.  Mix well.  Pour
 in well greased lined pans (line with brown paper to fit bottom the
 over-line with waxed paper).  Bake at 275 degrees until done.  If
 browning too fast cover loosely with brown paper.  Remove paper
 during the last 15 minutes.  Yields 12 pounds fruit cake.  7 1/2 x 3
 1/2 pan (1 pound) bake 1 1/4 to 1 1/2 hours; 9x5 pan (2 pound) bake
 2 hours.  When baked brush bottom of each cake with sweet fruit
 juice or brandy.  Wrap in heavy foil paper and freeze.  Keeps
 indefinitely.  (Store cakes upside down in freezer so sweet fruit
 juice seeps into cake.) 

Brazil Nut Cake

----- Original Message ----- 
From: "Marty"
To: "Phaedrus"
Sent: Tuesday, December 02, 2003 4:16 PM
Subject: Recipe

I need a recipe for Brazil Nut Cake.
Thank You,  Marty

Hi Marty,

See below.


Brazil  Nut  Cake

 Ingredients : 
 1 lb. nuts (1/2 Brazil nuts and 1/2 walnuts), chopped
 1 jar maraschino cherries, well drained (8 oz.)
 1 lb. dates, chopped
 3/4 c. flour, sifted
 3 eggs, well beaten
 1 tsp. vanilla
 1/2 tsp. salt
 3/4 c. sugar
 1/2 tsp. baking powder

 Preparation : 
   Beat eggs until thick and foamy, add sugar, flour, baking powder,
 salt and vanilla.  Mix well.  Add nuts, dates and cherries.  Grease
 large loaf pan and line with waxed paper.  Bake at 300 degrees for
 40 minutes.  
 Brazil  Nut  Cake

 Ingredients : 
 2 c. ground Brazil nuts
 6 eggs
 1/2 tsp. salt
 1 c. sugar

 Preparation : 
    Grind nuts, 1 1/2 cups shelled nuts or about 1/2 pound.  Mix with
 sugar and salt.  Beat egg yolks until foamy.  Beat in sugar and nuts
 mixture.  Beat thoroughly and fold in beaten egg whites.  Pour into
 3 greased 8 inch layer pans.  Bake in a moderate oven (350 degrees)
 for 30 minutes or pour mixture into greased 8 1/2 inch tube pan or
 spring form and bake in slow oven (325 degrees) for 20 minutes.
  Brazil  Nut  Cake

 Ingredients : 
 1 lb. shelled Brazil nuts (about 3 c.)
 1 lb. pitted dates
 1 lb. maraschino cherries
 3/4 c. sifted flour
 3/4 c. sugar
 1/2 tsp. baking powder
 1/2 tsp. salt
 3 eggs
 1 tsp. vanilla

 Preparation : 
    Put dates, nuts and cherries in large bowl.  Add dry ingredients.
 Beat eggs until foamy and stir into mixture.  Pour into waxed and
 greased pan (9 1/4 x 5 1/2 x 2 1/2).  Bake in slow oven (300
 degrees) for 1 3/4 hours.  Makes a 3-pound cake.  *To shell Brazil
 nuts, bring nuts to a boil and shell while hot.  Nut meats will come
 out whole.  

Graham Cracker Fruit Cake

----- Original Message ----- 
From: "Cynthia" 
To: phaedrus
Sent: Wednesday, December 03, 2003 11:00 AM
Subject: Graham Cracker Fruit Cake

> My family is from Mississippi.  My mother taught me at the age of 10 (I am
40 now) how to make a Graham Cracker Fruit Cake. We make this cake every
Christmas. She states that it was on the Nabisco Graham Cracker Box, either
in the late 50's or early 60's.
> The recipe includes
> 1 box of graham crackers, butter, marshmallow, pecans, maraschino
> We crush the graham crackers, to the crushed graham crackers we add the
pecans, and the drained cherries.
> melt the butter, add the marshmallow, melt them , then add the dry
ingredients.  Spoon all the mixture into a buttered casserole dish and let
harden over night. It is one of the most delicious cakes ever! My mother is
deceased now and we would like to find the original recipe, she tried while
she was alive along with my sister and I and never able to locate it.
> Thank you,
> Cynthia

Hello Cymthia,

The two recipes below are the closest that I can find to what you describe.


No-Bake  Graham  Cracker  Fruit  Cake

 Ingredients :
 2/3 c. evaporated milk
 2 c. miniature marshmallows
 6 tbsp. frozen orange juice, undiluted

 Preparation :
    Mix and stir over medium heat until marshmallows melt.  Stir in:
 3/4 c. raisins 1 c. walnuts and/or pecans 1 c. mixed candied fruit
 1/4 c. candied red cherries 4 c. graham cracker crumbs 1 tsp. nutmeg
 1/2 tsp. cloves 1 tsp. cinnamon
 Graham  Cracker  Ice  Box  Fruit  Cake

 Ingredients :
 1 lb. pkg. graham crackers
 3 c. pecans (broken into small pieces)
 1 lb. pkg. seedless raisins
 1 lb. pkg. miniature marshmallows
 1 1/2 c. milk

 Preparation :
    Crush graham crackers.  Mix with pecans and raisins.  Melt about
 half of the marshmallows in milk over low heat.  Allow mixture to
 cool. Stir in crackers, raisins and pecans; mix.  Add other half of
 marshmallows and mix lightly.  Pour into cake pan (tube pan) and
 press firmly.  Refrigerate 4-6 hours.  Slice from pan and serve.

Persimmon Cake

----- Original Message ----- 
From: Chrissy
To: phaedrus
Sent: Thursday, December 04, 2003 12:27 PM
Subject: (no subject)

> Hello and thank you for all your wonderful recipes my grandmother and I
> are looking for a persimmon cake. (not a bread or cookie) but a cake. My
> grandmother is Italian and remembers a cake she used to make, but can no
> longer remember the recipe. Thank you very much.
> Chrissy

Hi Chrissy,

I could not find an Italian persimmon cake, but below are three persimmon cake recipes.


Christmas Persimmon Cake

3 tb Butter
2 c Sugar
2 c Persimmon pulp
2 c Chopped nuts
1 c Raisins
1 c Chopped dates
1 tb Orange peel
4 c Sifted flour
4 ts Soda
3 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
1/2 ts Nutmeg
1 c Milk
2 ts Vanilla

Cream butter and sugar. Add persimmon pulp and nuts, raisins, dates and
orange peel. Sift flour, soda and spices. Add flour mixture alternately with
milk, beginning and ending with flour. Add vanilla. Pour into 2 well greased
loaf pans 9 x 3 and bake at 300F for 1 3/4 hours or until a cake tester
comes out clean. Let cool.
Persimmon Cake

2 c. chopped nuts
2 c. raisins
2 c. mashed persimmon pulp
2 c. sugar
2 Tbsp. oil
3 c. sifted flour
1/2 tsp. cloves
2 Tbsp. cinnamon
1 tsp. salt
2 tsp. soda
1 c. milk
Mix nuts, raisins, persimmon, sugar and oil. Sift dry
ingredients; add alternately with milk to persimmon mixture.
Turn into greased 10-inch tube pan. Bake at 325 degrees for 1 hour
and 30 minutes.
Persimmon Cake

2 cups persimmon pulp
1 tablespoon lemon juice
1 teaspoon soda
3 cups all purpose flour
1 cup milk
2 cups raisins or currents
2 cups almonds or walnuts (chopped)
2 cups sugar
2 tablespoons oil
1/2 teaspoon cinnamon
Mix pulp with lemon and soda, stir in oil. Add flour and milk alternately.
Add remaining ingredients to flour and pulp mixture; mix well.

Bake in a greased tube pan for 1 1/2 hours at 325. Check cake after first
hour, if cake is browning too rapidly reduce heat to 300. The cake is done
when an inserted toothpick comes out clean.

Let cool 10 minutes in pan. Poke warm cake with ice pick to make holes, then
drizzle with brandy or Marsala wine

Pumpkin Bread

----- Original Message ----- 
From: Betty
To: phaedrus
Sent: Tuesday, December 02, 2003 2:01 PM
Subject: pumpkin Bread

> Hi
>  I'm wondering if i can substitue"pumpkim pie filling mix" into my
> "Pumpkin Bread recipe? also I would welcome some good Pumpkim Bread recipes
>   Thank you
>    Betty

Hi Betty,

It's not a good idea to substitute pumpkin pie filling in a recipe that calls for just pumpkin. If you want to use the pie filling, try one of the recipes below.


Pumpkin  Bread

 Ingredients :
 1 can pumpkin pie filling
 1 c. oil
 3 1/3 c. flour
 1 1/2 tsp. salt
 1 tsp. cinnamon
 1 tsp. ginger
 1/2 c. nuts
 4 eggs, beaten
 2/3 c. water
 2 2/3 c. sugar
 2 tsp. baking soda
 1 tsp. nutmeg
 1 c. raisins

 Preparation :
   Beat filling, eggs, oil and water together.  Add flour, sugar,
 salt, baking soda, cinnamon, nutmeg, ginger, raisins and nuts.  Bake
 at 325 degrees for 40 minutes.    Makes 2 large loaves or 6 mini
 loaves or 3 medium pans.
 Pumpkin  Bread

 Ingredients :
 3 c. sugar
 3 1/2 c. flour
 2 tsp. baking soda
 1 1/2 tsp. salt
 3 tsp. cinnamon
 3 tsp. nutmeg
 1 c. oil
 4 eggs
 2/3 c. water
 2 c. pumpkin pie filling

 Preparation :
   Mix all the above ingredients.  Grease 2  loaf pans and fill half
 way with batter.  Bake for 1 hour at 350 degrees.
 Light  Pumpkin  Bread

 Ingredients :
 1 lg. can pumpkin pie filling
 3 c. sugar
 1 c. Butter Buds & 2 tbsp. diet margarine
 4 eggs (using egg beaters substitute)
 1 1/2 tsp. salt
 1 tsp. nutmeg
 2/3 c. water
 2 tsp. soda
 3 1/2 c. plain flour

 Preparation :
   Sift dry ingredients.  Add remaining ingredients.  Mix well.
 Makes 4 small or 2 medium loaves.  Bake at 350 degrees for 1 hour or


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