From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: Fruit Cake Results
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Tue, 22 Dec 1992 21:41:18 GMT

I don't remember who posted the recipe that follows but I tried it and:

IT'S GREAT!!!!!!!!!!!!

Notes:
It was very hard to make as I did it by hand and there was at least
twice (maybe three times) as much fruit and nuts as there was batter.  
I left out the black walnuts (didn't have any) but didn't replace them 
with other nuts as I was already practically breaking the spatula trying 
to mix this stuff together. I used a 10" bundt pan as it was all I 
had  which made the brown paper fitting a bit difficult. I ended up 
with enough batter to make an auxiliary cake in a 4x6 loaf pan. I did not 
line that pan with paper but did put greased paper on the top. 
It came out fine.  I made it about two weeks ago so it only got two
extra pourings of Brandy before I served it at a work party but a lot
of people seemed to like it and there was none left by the end of the
party. (I only took about 1/2 of the 10" round cake as it was incredibly
rich and fruit cake isn't usually a big hit). I did not make any designs
with additional fruit. 

Anyway, if you like fruit cake--this is a good one to try.  It was my
first time even attempting something like this so it must be a good
recipe--I didn't screw it up.

Whoever posted it, Thanks.
Susan

>	FRUIT CAKE
>
>  This recipe is called "Light Fruitcake."  I'm not sure why, because
>  it doesn't sound particularly light.  I found it in the "Southern
>  Living 1990 Annual Recipes" cookbook, which, for me, has proven to
>  be a good source for good, reliable recipes.  The recipe was contributed
>  to Southern Living magazine by Mrs. Rober L. Perry of Richmond,
>  Virginia.  If you try it, please let me know how it turns out!
>
>  Light Fruitcake
>  
>  1 1/2 cups butter, softened
>  1 1/2 cups sugar
>  1 tablespoon vanilla extract
>  7 eggs, separated
>  3 cups all-purpose flour
>  1 1/2 pounds diced yellow, green, and red candied pineapple (about 3 cups)
>  1 pound red and green candied cherries (about 2 cups)
>  1/4 pound diced candied citron (about 1/2 cup)
>  1/2 pound golden raisins (about 1 1/2 cups)
>  3 cups pecan halves
>  1 cup black walnuts, coarsely chopped
>  1/2 cup all-purpose flour
>  Additional candied fruit and nuts (optional)
>  1/4 cup brandy
>  Additional brandy
>
>  Make a liner for a 10-inch pan by drawing a circle with an 18-inch 
>  diameter on a piece of brown paper.  (Do not use recycled paper.)
>  Cut out circle; set pan in center, and draw around base of pan and
>  inside tube.  Fold circle into eighths, having the drawn lines on
>  the outside.
>  
>  Cut off tip end of circle along inside drawn line.  Unfold paper;
>  cut along folds to the outside drawn line.  From another piece of
>  brown paper, cut another circle with a 10-inch diameter; grease
>  and set aside.  Place the 18-inch line in pan; grease and set aside.
> 
>  Cream butter; gradually add sugar, beating well at medium speed
>  of an electric mixer.  Stir in flavorings.  Beat egg yolks;
>  alternately add yolks and 3 cups flours to creamed mixture.
>  
>  Combine candied pineapple, cherries, citron, golden raisins, 
>  pecans, and walnuts in a bowl; dredge with 1/2 cup flour, stirring
>  to coat well.  Stir mixture into batter.  Beat egg whites (at room
>  temperature) until stiff peaks form; fold into butter.
>
>  Spoon batter into prepared pan.  Arrange additional candied fruit
>  and nuts on top of batter, if desired.  Cover pan with 10-inch
>  brown paper circle, greased side down.  Bake at 250 degrees for
>  about 4 hours or until cake tests dones.  Remove from oven.
>  Take off paper cover, and slowly pour 1/4 cup brandy evenly over
>  cake; cool completely on wire rack.
>
>  Remove cake from pan; peel paper liner from cake.  Wrap cake in
>  brandy-soaked cheesecloth.  Store in an airtight in a cool place
>  up to 3 weeks; pour a small amount of brandy over cake each
>  week.  Yield:  one 10-inch cake.

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