½ cup butter
½ cup firmly packed brown sugar
8 ounces fruit cocktail, drained
1 cup golden raisins
½ cup light rum or, ¼ cup orange juice + 1 teaspoon rum flavoring
8 ounces chopped, candied orange peel
8 ounces chopped, candied citron
5 ounces toasted, slivered almonds
2 large eggs, beaten
1 ¼ cups sifted all-purpose flour
1 teaspoon pumpkin pie spice
¾ teaspoon salt
½ teaspoon baking powder
¼ cup light corn syrup
Red and green gumdrops
1. Preheat the oven to 300 degrees. Grease eight tiny angel cake pans or eight 5 ounce custard cups.
2. Combine the butter, brown sugar, fruit cocktail, raisins and ¼ cup of the rum (or all of the orange juice and rum flavoring) in a large saucepan. Heat, stirring constantly, to boiling; pour into a large bowl and cool to lukewarm. Stir in the orange peel, citron, almonds and beaten eggs.
3. Sift flour, pumpkin pie spice, salt and baking powder over the fruit mixture; fold in just until blended. Spoon into the prepared pans, dividing evenly. Place the pans, not touching, in a large shallow pan for easy handling. Place a pan of hot water on the lower shelf in the oven to help keep the cakes moist during baking; set the cakes on the shelf above.
4. Bake for 55 minutes, or until the cakes are golden and a wooden pick inserted in the middle of the cakes comes out clean. Cool completely in the pans on wire racks. Loosen around the edges and tubes with a knife; invert onto the racks.
5. Combine the remaining ¼ cup rum and corn syrup in a small saucepan; heat to boiling. Brush it over the cakes completely and decorate with red and green gumdrops arranged like flowers on the cake.
Source: Family Circle Cooking, Rockville House Publishers, Inc., 1972
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