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Oma's (Grandmother's) Fruitcake

Submitted by Jenney L.
Sunriver, OR
 

1 c. milk
1 1/2 c. sugar, divided
1 Tbsp. salt
1 pkg. cake yeast
1 c. water, lukewarm
6 c. flour, divided
6 Tbsp. shortening, lukewarm

Filling:
3 Tbsp, butter, melted
2 c. sliced apple, dried
Rhubarb
Dried peaches or pitted cherries
2 Tbsp. flour
1 c. sugar
2 c. diced dried apple1 egg, beaten
2 Tbsp. cream

Heat milk, 1/2 cup sugar and salt together. Cool until lukewarm. Dissolve cake yeast in warm water and add cooled milk mixture. Add 3 cups flour and beat until smooth. Add shortening and remaining flour. Knead well. Place in greased bowl. Cover and let rise until double in bulk, about 3 hours.

Assembly:
Roll out 1/5th of dough and place rest in fridge. Put in 9 inch pie plate. Make a high rim of dough around outside. Brush with butter and sprinkle 1/4 cup sugar on top. Let rise. Press prepared fruit close together into dough. Sprinkle fruit with remaining 3/4 cup sugar and flour. Mix beaten egg and heavy cream. Spoon over fruit. Cover cake with a pan and bake 10 min at 425. Remove pan from top and continue baking for another 25 minutes..

From my husband's Grandmother.

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