Light Fruit Cake with Glowing Lemon Sauce
Light Fruit Cake
1 cup golden seedless raisins
1 cup toasted blanched almonds
1 pound candied fruit mix
2 cups sifted all-purpose flour
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon mace
1/2 cup butter
1 cup granulated sugar
3 eggs
1/4 cup sweet wine
1/2 teaspoon lemon extract
Rnse raisins in boiling water; drain thoroughly. Chop almonds. Combine raisins, almonds, and candied fruit mix. Sift together flour, salt, baking powder, and mace. Combine with fruit and nut mixture blending thoroughly. Cream butter and sugar until light and fluffy; beat in eggs, one at a time. Stir into floured fruit mixture. Blend in wine and lemon extract. Grease a 9-inch tube pand or 9x5x3-inch loaf pan and line with aluminum foil; grease foil. Pour batter into pan. Bake in slow oven of 300-degrees about 1 1/2 hours with a shallow pan of water on lower rack. Cool thoroughly and decorate as desired. Makes 3 pounds of fruit cake.
Glowing Lemon Sauce
1 cup sugar
1/4 cup cornstarch
2 1/2 cups water
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons finely grated lemon rind
Combine sugar and cornstarch in a 2-quart saucepan. Gradually stir in water. Cook over medium heat stirring until thickened. Boil one minute. Remove from heat. Stir in butter, lemon juice and lemon rind. Pour hot sauce into chafing dish. Makes 3 1/2 cups.
Flaming Lemon Sauce: Warm 1/3 cup brandy in a small saucepan. Pour half of warm brandy into ladle. Ignite brandy in ladle;when it is blazing brightly, lower ladle into chafing dish. Blend by dipping up some of the sauce and pouring it back agian. Serve blazing sauce over slice of fruit cake.
1 cup golden seedless raisins
1 cup toasted blanched almonds
1 pound candied fruit mix
2 cups sifted all-purpose flour
1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon mace
1/2 cup butter
1 cup granulated sugar
3 eggs
1/4 cup sweet wine
1/2 teaspoon lemon extract
Rnse raisins in boiling water; drain thoroughly. Chop almonds. Combine raisins, almonds, and candied fruit mix. Sift together flour, salt, baking powder, and mace. Combine with fruit and nut mixture blending thoroughly. Cream butter and sugar until light and fluffy; beat in eggs, one at a time. Stir into floured fruit mixture. Blend in wine and lemon extract. Grease a 9-inch tube pand or 9x5x3-inch loaf pan and line with aluminum foil; grease foil. Pour batter into pan. Bake in slow oven of 300-degrees about 1 1/2 hours with a shallow pan of water on lower rack. Cool thoroughly and decorate as desired. Makes 3 pounds of fruit cake.
Glowing Lemon Sauce
1 cup sugar
1/4 cup cornstarch
2 1/2 cups water
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons finely grated lemon rind
Combine sugar and cornstarch in a 2-quart saucepan. Gradually stir in water. Cook over medium heat stirring until thickened. Boil one minute. Remove from heat. Stir in butter, lemon juice and lemon rind. Pour hot sauce into chafing dish. Makes 3 1/2 cups.
Flaming Lemon Sauce: Warm 1/3 cup brandy in a small saucepan. Pour half of warm brandy into ladle. Ignite brandy in ladle;when it is blazing brightly, lower ladle into chafing dish. Blend by dipping up some of the sauce and pouring it back agian. Serve blazing sauce over slice of fruit cake.
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