I've had some requests for my fruitcake and cranberry salad recipes so here they are:
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PECAN FRUITCAKE
Cream together: 1 lb. butter and 1 lb. sugar.
Add: 6 egg yolks, one at a time.
Sift together: 2 c. flour and 1 tsp. Baking Powder
Add alternately with 1 tablespoon vanilla
Coat 1 lb pecans, 1/2lb. candied cherries & 1/2lb candied pineapple (I also add 1/2 cup of golden raisins) with 2c. sifted flour. Add to above.
Then add 6 egg whites, beaten stiff.
Let set overnight in the refrigerator. Bake in greased 10" tube pan or loaf pans 3 to 3.5 hours @ 225°. Remove pans and turn upside down on foil-covered rack or board. The cake should fall out. Store in refrigerator or freezer.
I like to use half green and half red cherries. I've always baked it in my angelfood cake pan with removable bottom. After removing the cake from the pan I slide a knife between the cake and the pan bottom to loosen it. This time I baked it in two loaf pans and had problems getting it out so will line the pans if I do loaves again. I usually bake it about 4 weeks ahead and keep it in the refrigerator in Cream Sherry soaked cheesecloth letting it slowly soak in the sherry.
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The cranberry salad now requires two recipes to get it made, thanks to the fact that Indian Trail Cranberry Orange Sauce is no longer made.
Cranberry Orange Sauce
12 ounce bag fresh or frozen raw cranberries
1 orange
1/2 - 1 cup sugar
Wash cranberries and drain well. Using a vegetable parer, peel thin layers of the orange rind off the orange. Peel off and discard the white pith. Divide the orange into sections. Coarsely chop the cranberries and orange peel in food processor. Do the same with the orange. Mix cranberries, peel and orange with sugar.
I freeze it in 10 ounce portions. 1/2 lb margarine tubs work well for this. I let it set out overnight to blend flavors before freezing.
Cranberry Salad
1 large box sugar-free Strawberry Jello
10 ounce cranberry orange sauce
1 20 ounce can crushed pineapple, UNdrained
water
Dissolve jello in one cup boiling water. (The sugar-free needs a full two minutes of stirring to make sure it is totally dissolved.) Stir in cranberry orange sauce, undrained pineapple and half a pineapple can of cold water. Refrigerate until set. Before serving stir thoroughly, which gives it a more creamy texture.
