Fruit Cake Baked In Candied Grapefruit Shells
|Salt||6 Tablespoon (Soaked in brine and brine discarded)|
|Granulated sugar||12 Cup (192 tbs)|
|Water||6 Cup (96 tbs)|
The half-shells from breakfast grapefruit may be used; choose fruit with thick skins.
Remove dividing membranes from grapefruit shells.
Cover with 3 quarts water in which the salt has been dissolved, and let stand 24 hours.
Pour off the salt water, cover with fresh cold water, and bring to, a boil.
Pour off this water, cover with more fresh cold water and again bring to boil; repeat until water has been changed 6 times and grapefruit is no longer bitter or salty.
Simmer for 1 hour, or until shells are soft, in the last water.
Drain, and remove any loose white part of the rind; the shells should be about 3/8 inch thick.
Boil the sugar and 6 cups water together until the syrup reaches 238° F., keeping kettle covered during the first 5 minutes to dissolve all sugar.
Place grapefruit shells in the boiling syrup and simmer for 20 minutes until fruit is transparent and well glazed.
The beautiful transparent quality is obtained most readily if peel is put in when the syrup reaches 238° F.
Let cool in the syrup for 12 hours.
Then place to drain on wire cake racks set over cookie sheets.
When ready to bake fruit cake, fill the shells full of any desired fruit cake batter heaping up slightly.
Wrap a strip of unglazed wrapping paper or cooking parchment around the edge to help hold shell in shape and prevent the cake from cooking over; tie it firmly but not tightly with twine.
Place on trivets in a covered roaster containing about 1/4 inch of water.
Cover and bake in a very slow oven (225° F.) for 1 1/4 hours.
Then transfer the cakes to a baking sheet and continue baking in the same slow oven for 30 minutes longer.
Cool and store in tightly covered containers.
The cakes may be basted sparingly from time to time with fruit juice or juice from pickled peaches, etc.
Just before using them, glaze and decorate the cakes according to directions.