Fruit flavors appealing in chicken dish and cake

We're all trying to get a little more fruit in our diets these days, and these recipes for cranberry-orange cake and chicken with pineapple will do just that.

Christy Holthaus of Baltimore requested a cranberry-orange cake "preferably made in a bundt or tube pan, and I wanted to use chopped cranberries." Her answer came from Helen M. Rettig of Walla Walla, Wash., who wrote, "I have used this recipe for years. I first discovered it in 1961 in a Sunset magazine. Even though she wanted to use chopped cranberries, I think she will enjoy this as many others have who have requested this recipe after tasting mine."

Norma Brach of Reisterstown requested a recipe for chicken Waikiki. "This is a recipe my mom used to make, chicken and pineapple and I think onions and green peppers. The recipe has been lost for years, and it was a favorite of my younger brother, Michael. Sure would appreciate help from your readers."

Doris Weisert of Shady Side responded. "I'm sure it is what she is looking for. It is ideal for outdoor or indoor entertaining, a sweet and pungent recipe that comes from Hawaii. If desired, garnish the platter with fresh lemon leaves available from florists' shops, and serve with tossed green salad and your favorite dressing. It came from McCall's Great American Recipe Card Collection."

Cranberry-Orange Cake

Yields 12 slices

2 1/4 cups flour

1 cup sugar

1/4 teaspoon salt

1 teaspoon each baking soda and baking powder

1 cup chopped walnuts

1 cup diced pitted dates

1 cup whole fresh cranberries

grated zest of 2 oranges

2 eggs, well beaten

1 cup buttermilk

3/4 cup salad oil

1 cup each sugar and orange juice

Preheat oven to 350 degrees. Sift flour and measure into a bow with 1 cup sugar, salt, baking soda and baking power. Stir in nuts, dates, cranberries and grated zest. Combine eggs, buttermilk and oil; stir into flour mixture until well blended. Pour into well-greased 10-inch tube pan. Bake 1 hour. Let stand 15 minutes; remove from pan and place on wire rack over a pan. Heat 1 cup sugar and orange juice until sugar dissolves. Pour over cake several times. Set cake in a deep dish and pour over remaining drippings. Cover and refrigerate for at least 24 hours.

Tester Laura Reiley's comments: "Orange and cranberry are a fabulous combination of flavors, perfect for a winter treat or for brunch. The cake had a very moist, poundcake-like consistency, even without the orange juice syrup. To my taste, the syrup made the cake too gooey. The flavor of orange comes through nicely just with the grated zest. I used vegetable oil for the salad oil. Be sure to chop the dates well, because their richness is less appealing in bigger chunks."

Chicken Waikiki Beach

Serves 4

2 whole chicken legs and 2 whole chicken breasts

1/2 cup flour

1/3 cup salad oil or shortening

1 teaspoon salt

1/4 teaspoon pepper

SAUCE:

1 can (1 pound, 4 ounces) sliced pineapple

1 cup sugar

2 tablespoons cornstarch

3/4 cup cider vinegar

1 tablespoon soy sauce

1/4 teaspoon ginger

1 chicken bouillon cube

1 large green pepper, cut crosswise into 1/4-inch circles

Wash chicken; pat dry with paper towels. Coat chicken with flour.

Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.

Meanwhile, preheat oven to 350 degrees.

Make sauce: Drain pineapple, pouring syrup into 2-cup measure. Add water to make 1 1/4 cups.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 minutes. Pour over chicken.

Bake, uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.

Tester Reiley's comments: "This is a classic American dish that I recall eating at friends' houses for dinner as an adolescent. The sauce is slightly reminiscent of Chinese sweet-and-sour sauce. It is viscous and sweet, but with a real zing of acidity. The chicken becomes glazed with a deep, caramel-colored skin, and the pepper and pineapple rings lend interest and color."

Recipe requests

* Vito A. Favarola of Jarrettsville would like to have a sour beef and dumplings recipe.

* Mercedes Mott of Albuquerque, N.M., wrote, "Years ago I had Apple Crisp made with corn flakes, and it was the best I have ever had. That was in the '50s. Would anyone have such a recipe?"

* Verna G. Barron of Somerset, Pa., wants a recipe for an Oriental muffin. "The best I've had came from the Gateway Restaurant at Breezewood along the Pennsylvania Turnpike. It was maple flavored with a caramel topping. Hope you can find this one."

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 2/25/98