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Light Fruit Cake From Warsaw

Global.Potpourri's picture
This light fruit cake from warsaw is a polish fruitcake recipe. Flavored with brandy used for the batter with dried fruits like figs and prunes,along with walnuts, the light fruitcake is baked with flour, sugar, eggs and butter with vanilla for flavor and can be served for festive ocassions as well as family desserts.
Ingredients
  Egg whites/3 whole eggs plus 3 egg whites 5
  Confectioner's sugar 1 3⁄4 Cup (28 tbs)
  Butter 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Milk/Brandy 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cake flour 3 Cup (48 tbs), sifted
  Baking powder 2 Teaspoon
  Candied orange peel 3 Ounce, finely chopped (About 3/4Th Cup)
  Currants/Raisins 2⁄3 Cup (10.67 tbs)
  Finely chopped walnuts 2⁄3 Cup (10.67 tbs)
  Sliced dried figs 1⁄2 Cup (8 tbs)
  Dried pitted dried prunes 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄2 Tablespoon
Directions

Beat eggs with sugar at high speed of electric mixer 7 minutes.
Cream butter with vanilla extract until fluffy.
Beat in milk and salt.
Mix half of flour with baking powder.
Add to creamed mixture and mix thoroughly.
Fold in beaten eggs, then remaining flour.
Mix fruits and nuts with cornstarch.
Fold is to batter.
Butter an 11X7x3 inch loaf pan and sprinkle with bread crumbs.
Turn batter into pan.
Bake at 350°F 50 minutes, or until a wooden pick comes out clean.
Cool before slicing.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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