Easy Fruit Cake

----- Original Message ----- 
From: "Ida" 
To: phaedrus
Sent: Sunday, December 07, 2003 9:11 PM
Subject: Fruit Cake

I would like to know the recipe for a real easy fruit cake.
Thanks Ida

Hello Ida,

The below recipes all claim to be easy.


Old  Fashion  Easy  Fruit  Cake

 Ingredients :
 1/2 c. shortening or oil or oleo
 2 c. sugar
 2 c. applesauce
 3 c. flour
 1 tsp. baking powder
 1 tsp. soda
 2 tsp. cinnamon
 1 tsp. salt
 1 lb. raisins
 Sm. jar of cherries
 1 c. mixed peels
 1 c. chopped nuts

 Preparation :
    Cream shortening, sugar, and applesauce in big bowl.  Add all
 spices and mix. Sprinkle flour over raisins, jar of drained
 cherries, peels, and nuts; mix together.  Add with first mixture and
 beat for 5 minutes.  Pour into a large tube pan and bake for 2 1/2
 to 3 hours.  Bake at 350 degrees for 20 minutes and then lower oven
 to 300 degrees.  Make sure pan is greased and floured thoroughly.
 This lasts a month if stored and wrapped in foil for several weeks
 to a month.
 Easy  Fruit  Cake

 Ingredients :
 2 c. flour
 3 eggs
 3 tsp. baking powder
 1 1/2 c. brown sugar
 1 c. glazed fruits mixed with 1/2 to 1 c. rum
 6 oz. margarine
 1 tsp. vanilla
 1 tsp. cinnamon
 1/2 tsp. ginger
 1/4 tsp. nutmeg

 Preparation :
    Mix butter and sugar until creamed.  Add dry ingredients and mix.
  Add eggs one at a time mixing after each.  Add vanilla and fruit.
 Mix well.  Bake at 325 degrees for 40 minutes or until done.
 Easy  Fruit  Cake

 Ingredients :
 2 eggs
 2 c. water
 2 c. pecans
 2 c. raisins
 3 (8 oz.) pkgs. or 3 c. candied fruit
 2 pkgs. date, nuts, cherry, or cranberry bread mix
 Corn syrup

 Preparation :
    Grease and flour tube pan.  Combine ingredients and stir by hand.
  Pour into pan.  Bake at 350 degrees for 75 to 80 minutes.  When
 cool (30 minutes in pan), loosen edges and remove.  Cool completely.
  Glaze with syrup before serving. Decorate with more fruit and nuts.

Grape Juice Fruit Cake

----- Original Message ----- 
From: "Shelia"
To: phaedrus
Sent: Monday, December 08, 2003 1:50 AM
Subject: Lost Recipe

During the holidays my mother-in-law would make a no bake fruitcake made
with Welch's grape juice, graham crackers, marshmallows, candied fruit, and
nuts.  I'm not sure what other ingredients went into it, but I do know that
she melted the marshmallows in a sauce pan with the Welch's grape juice.
She always put the mixture back into the graham cracker box lined with waxed
paper to mold it.  She would let it set in the refrigerator at least a
couple of weeks.  She has passed away and I am unable to find her recipe.
I'm not even sure what the name of this recipe is.  I think she may have
found the recipe in the Grit News Magazine in Tennessee, possibly in the
late 50's or 60's .  I  would love to make this fruitcake for my husband for
Christmas !  Any help you can give me will be greatly appreciated.   Thank
You, Shelia

Hello Sheila,

The only fruitcake recipe that I can locate that has grape juice, marshmallows and graham crackers is the one below.


No Bake Fruit  Cake

 Ingredients :
 1/2 c. grape juice
 1/2 c. orange juice
 1 lb. marshmallows
 1 lb. ground graham crackers
 1 lb. Brazil nuts
 1 lb. walnuts
 1 lb. pecans
 1/2 lb. almonds
 1/2 lb. figs
 1 (15 oz.) box seedless raisins
 14 oz. grated coconut
 1 lb. candied cherries
 2 candied orange peels
 2 candied lemon peels
 4 slices candied pineapple

 Preparation :
     Heat grape juice and orange juice.  Pour over marshmallows and
 let melt.  Chop all other ingredients, except those for garnish and
 combine in a large mixing bowl.  Pour marshmallow mixture over top
 of other ingredients; mix well.  Line a tube pan with wax paper.
 Pack mixture into pan and let stand overnight.  Remove fruit cake
 from pan and decorate with pineapple slices, cherries and nuts.

Miracle Fruit Cake

----- Original Message ----- 
From: Angela
To: phaedrus
Sent: Saturday, December 06, 2003 6:01 PM
Subject: Re: Miracle Fruit Cake

> Dear Phaedrus:
>      I am looking for a recipe for fruit cake.  It was on the back of the
> Dromedary fruit n' peel jar in the late 50's, I think.  The name of it is
> "Miracle Fruit Cake"  I hope you can help.
> Thank you,
> Angela

Hello Angela,

Is this it?


Miracle Fruit Cake 

1 c. Dromedary dates, sliced
1 c. seedless raisins
16 oz package of fruits and peels
2/3 c. butter or substitute
1 1/4 c. brown sugar, packed
1/4 c. dark molasses
1 1/2 c. hot water in a saucepan

Combine and boil gently for three minutes. Cool in a large mixing
Beat in two eggs.

Add: 1 c. chopped nuts and 16 oz package of fruits and peels.

Sift together: 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. soda 1 tsp.
baking powder 1 tsp. salt

Add gradually to fruit mixture, beating well after each addition. Pour
into a 9 inch tube pan lined with a greased wax paper. Bake in a slow
(275 degrees F.) oven for three hours.

Remove cake from pan. Cool thoroughly. Wrap securely in aluminum foil
or waxed paper. Store in a clean airtight container in a cool place. Age
3 to 4 weeks to improve flavor. Will store well for six weeks.

Nesselrode Pie

----- Original Message ----- 
From: Betty
To: phaedrus
Sent: Sunday, December 07, 2003 10:24 PM
Subject: (no subject)

> I am looking for a recipe for Nesselrode pie.  I also would like to know
> where it can be purchased.  Betty

Hello Betty,

There are basically two kinds of "nesselrode pie". The authentic dish was originally "nesselrode pudding" - a chestnut puree pudding named after Count Nesselrode, a 19th century Russian diplomat. The first two recipes below are pies based on that chestnut pudding.

Then, in New York City before World War Two, a lady named Hortense Spier began offering a "nesselrode pie" in her restaurant on 94th St. The restaurant closed before World War II, but Mrs. Spier continued baking her specialty pies for other restaurants. By the 1950s, Mrs Spier's pies had become the standard pies served in many New York restaurants. Although Mrs. Spier's nesselrode pie had the same name, it did not have chestnut puree in the filling. Her pie was really a classic Bavarian cream in a pie shell. For that type of "nesselrode pie", see the third recipe below.

I read that there is a pre-made commercial nesselrode filling called "Nesselro". However, I could not find it or nesselrode pie for sale anywhere on the web.


Nesselrode Pie

  5 Eggs
  1/2 c Sugar
  1 1/2 tb Gelatin
  1/4 c Water
  2 c Whipping cream
  2 tsp Vanilla
  2 c Sweetened chestnut puree
  5 oz Chopped candied chestnuts
  1 Pie shell

  Warm The Eggs In A Double Boiler. Whip them with an electric
  mixer, and gradually beat in the sugar. Beat until the mixture
  is thickened and forms soft peaks. Soften the gelatin in the
  water and then dissolve over hot water. Beat the cream to soft
  peaks. Fold the gelatin and vanilla into the eggs and then fold
  in the whipped cream. Fold in the chestnut puree and the candied
  chestnuts. Fill the crust and refrigerate to set.
  Top with sweetened whipped cream.
  Nesselrode Pie

  Heat in the top of a double broiler, until luke warm;
  5 Eggs
  beat at medium speed for 7 minutes then add;
  1/4 c Sugar
  until a mayonnaise consistency is reached, then beat in an additional;
  1/4 cup sugar
  The somewhat thickened eggs should stand in soft peaks.
  Dissolve over hot water;
  1 1/2 TBS Gelatin 1/4 c Water
  Fold the cooled gelatine very gently into the egg mixture.
  Chill the mixture.
  While the mixture is chilling, beat over a bowl of ice until stiff;
  2 c Whipping cream
  It should still have a glistening finish to it.
  Add the cream to the egg mixture.
  Dribble into it;
  2 tsp Vanilla
  fold into it;
  1 c Sweetened chestnut puree or 1/3 cup preserved ginger
      or 1/2 cup sliced candied kumquats
  chill this mixture until it is like heavy cream.
  Line a mold, trifle bowl or springform pan with Ladyfingers.
  build layers of candied fruit tossed with rum flavoring or
  Chopped candied chestnuts
  ladyfinger crumbs
  pudding mixture
  repeat layering until mold is complete with ladyfingers on top
  refrigerate about 12 hours before unmolding.
  Can serve topped with slightly sweetened whipping cream.
Title: Nesselrode Pie
Categories: Desserts
Yield: 10 servings

1 1/4 cup Milk
1/4 tsp Salt
4 Eggs,separated
1 pkg Gelatin,unflavored
2 Tbsp Rum
1 tsp Lemon peel,grated
6 oz Candied fruit,mixed
1 1/2 cup Graham-cracker crusts
6 Tbsp Butter or margarine,melted
1/4 cup Sugar

In 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg yolks,
and 3 tablespoons sugar until blended. Sprinkle gelatin evenly over egg-yolk
mixture;let stand 1 minute to soften gelatin slightly.
Cook over medium-low heat, stirring frequently, until gelatin completely
dissolves and mixture thickens slightly and coats the back of a spoon, about
15 minutes (do not boil or mixture will curdle). Remove saucepan from heat;
stir in rum and lemon peel. Cover and refrigerate until custard mounds slightly 
when dropped from a spoon, about 40 minutes. Meanwhile, prepare 9" pie crust as
directed below but do not bake; set aside.
In large bowl, with mixture at high speed, beat egg whites until soft peaks
form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely
dissolves and whites stand in stiff peaks. Gently fold gelatin mixture into
beaten whites with 1 container mixed candied fruit (about 1/2 cup). Spoon
filling into crust. Refrigerate pie until filling is set, about 2 hours. To
serve, garnish pie with remaining mixed candied fruit.

*** Pie Crust ***
Preheat oven to 375'F. If you would like to make your own graham-cracker crumbs,
pulverize crackers in blender or in food processor with knife blade attached
as manufacturer directs; or place them in sturdy plastic bag and roll into fine
crumbs with rolling pin. In pie plate or bowl, mix crumbs with remaining
ingredients. If you like, set aside 3 tablespoons mixture for topping. With
hand, press mixture onto bottom and up side of pie plate.
Chill pie crust well; Fill as recipe directs or with chilled pie filling; top
with reserved crumb mixture or garnish as recipe directs.

Potato Stuffing

---- Original Message ----- 
From: "Maggie" 
To: phaedrus
Sent: Wednesday, December 03, 2003 3:07 PM
Subject: Old Fashioned Potato Stuffing recipe

This is a great site.  Can you help me find an old fashioned
potato/giblet/bread stuffing for turkey?  My husband's French Canadian
mother used to make it in the 1930's.


Hi Maggie,

How's the one below?


Bread  And  Potato  Stuffing

 Ingredients :
 1 chopped onion
 2 c. chopped celery
 Canola oil
 2 loaves white sliced bread
 6 lg. potatoes, boiled
 Boiled giblets
 Sage to taste
 Pepper to taste
 2 egg whites
 2 whole eggs
 1 lb. melted oleo

 Preparation :
   Saute onion and celery in frying pan with oil.  Toast both loaves
 of bread in oven a few minutes, break slices in small pieces.  Mash
 potatoes and add above ingredients to large bowl include boiled
 giblets, cut into small pieces.  Combine all ingredients, add eggs
 and mixture in uncooked turkey.  Cook the usual cooking time.  Makes
 10-12 servings.


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