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WHAT'S COOKING?
What to do with those mushy apricots, half-eaten apples and bruised peaches? What I do is cut off any semi-eaten areas, cut the fruit into chunks, and freeze. When I have a large enough supply, which in summer is often...
Introducing the
FABULOUS FRUIT CAKE
by Rifca Goldberg
Mix:
1 cup oil
3 cups sugar
6 eggs
Mix in separate bowl:
4 cups flour (nice to substitute 1 cup whole wheat flour)
2 teaspoons cinnamon
2 teaspoons baking soda
pinch of salt
Combine and then add a cup or more of fruit except bananas. Can use chopped dates as well as fruit. Nuts also optional.
Depending on how liquidy the fruit is, you may need to add a little water. The batter is thick, but you don't want it too thick.
Bake at 350 F for 45 minutes or until slightly crispy on top.
For those who like crispy cake, leave the cake in a couple more minutes.
For those who like moist cake, take out of the oven when turning golden-brown, or add more fruit to the batter before baking. This cake is delicious when taken out of the freezer, and a bit moister. |
