The abundant goodness of fruitcake without the bother of baking

Recipe Finder

July 15, 1998|By Ellen Hawks | Ellen Hawks,Sun Staff

After Esther Seamans ate a piece of No-Bake Fruitcake, she wanted the recipe. Seamans, of Sioux Falls, S.D., wrote: "It was so good, with lots of fruits and nuts. Can you find it for me?"

Tester Laura Reiley chose a recipe from Dorothy Greenwood of Baltimore, who wrote: "I've had this recipe for about 35 years. It must have been in the Pillsbury (5-pound) bag of flour."

No-Bake Fruitcake

Makes 16 pieces

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup softened butter

2 cups mixed candied fruit

2 cups chopped pecans

1 cup raisins

1 cup chopped dates

1 cup fine bread crumbs

1/2 cup orange juice

1/2 cup dark corn syrup

1 tablespoon brandy flavoring (optional)

1 teaspoon allspice

1 teaspoon cinnamon

Line the bottom of 2 loaf pans or one 9-by-5-by-3-inch pan with wax paper. Combine flour, brown sugar and butter in a heavy skillet. Cook over medium heat, stirring constantly until mixture is toasted and golden brown, about 5 to 7 minutes. Cool.

In a large mixing bowl, combine toasted mixture with remaining ingredients; blend well. Pack tightly into pans. Cover; refrigerate at least 24 hours.

Tester Reiley's comments: "This dish is very moist and rather like a regular fruitcake in appearance, although the slices are a little more delicate and not as rubbery as regular fruitcake usually is. I think the brandy flavoring (or regular brandy) improves the cake substantially, so I wouldn't advise omitting it. Also, the fruitcake seems to get a little richer and more coherent after 2 days in the refrigerator."

Others who shared No-Bake Fruitcake recipes included Velma Bryant of Glen Burnie; Clara May Smith, no address; Mrs. Ray Kreiner of Ellicott City; and Gloria Zavala of Walla Walla, Wash.

Recipe requests

* Brenda Pizanis of Baltimore wants to recapture the taste of the chicken Dijon that "used to be served at a restaurant called 2110, located at 2110 N. Charles St. They had the most fabulous chicken Dijon in the world, and when I first had it I knew I had found my favorite dish. The restaurant is closed, and I would greatly appreciate finding a recipe like that served at 2110."

* Elaine Johnson of Longview, Wash., wrote: "When I visited my grandmother as a child (I'm now 75), she made a wonderful coffee cake she called a Flounder Cake. Since she was of German stock, this may have been a corruption of a German or French word. She was 'a of a pinch of this and a handful of that and add flour until it feels right' sort of cook, and the family never wrote down the recipe. As I remember, the cake was made with a yeast dough which was pressed into a pan, and indentations were poked into the top and filled with sour cream. Then I believe [the cake was] sprinkled with brown sugar and cinnamon. I would certainly appreciate help."

* Helen Harrison of Greensburg, Pa., writes that her mother used to make what she called an orange pudding. "It was made in a round or square pan that probably was 3 or 4 inches high. She used fresh orange juice and, I believe, grated orange rind and other ingredients placed as a liquid in the bottom of the pan. She then poured a cakelike mixture on the top and baked until the top was crunchy brown. There was still liquid in the bottom of the pan, which she spooned on top. My mother passed away many years ago, and I've asked so many if they might have her recipe. I would truly love to have this recipe."

* Jareene Barkdall of Baltimore wants a recipe for an English muffin bread that could be made - she hopes - in an electric breadmaker. "This bread makes the best toast," she wrote.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 7/15/98

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