Fruit cake?

Does anyone have a fruit cake recipe that uses REAL fruit and not the candied yucky stuff? I saw a cooking show once that made it but can't remember which one it was. I know it had pineapple in it but thats about it.

Fruit cake?
Use a normal recipe just swap the candied fruit for real fruit.



Grated apples, grated pears, and pineapple would work.
Reply:FRUITCAKE



INGREDIENTS

2 cups packed brown sugar

3 cups all-purpose flour

1 tablespoon baking soda

2 tablespoons ground cinnamon

2 tablespoons ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

4 eggs

2 tablespoons lemon zest

2 tablespoons vanilla extract

1/2 cup brandy

1 1/2 cups raisins

1 1/2 cups chopped nuts

1 1/2 cups dried mixed fruit

1 1/2 cups butter, melted

1 3/4 cups brandy



DIRECTIONS

Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.

In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.

Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.

Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

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BOILED FRUITCAKE



INGREDIENTS

2 cups chopped dried mixed fruit

1 cup roughly chopped glace cherries

1/4 cup candied mixed citrus peel

1/2 cup chopped walnuts

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon mixed spice

1/2 teaspoon baking soda

2 2/3 cups sifted self-rising flour

2 eggs



DIRECTIONS

Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.

In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.

Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.

Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

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