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| Caramel Fruit Cake
Categories: Holidays, Christmas, Orange, Apple, Cakes
1 pound of dates
1/8 pound of Citron
2 cups of Pecans
4 slices of Crystallized pineapple
1/4 pound of Crystallized cherries
1/8 pound of Orange peel
1 pinch of salt
one 3.5 ounces can of coconut
one 14 ounce can of condensed milk |
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Chop fruits, but not too fine. Mix all ingredients thoroughly with hands. Line oblong loaf pan, sides and bottom, with heavy brown paper, well greased. Firmly pack pan with cake mixture, using hands to press into pan. Bake at 250ºF. for 2 hours or until light brown. Remove from pan while cake is still warm. Wrap in waxed paper, then in heavy-duty foil. Store in refrigerator. MRS HELEN BEMIS BLACK ARLINGTON HEIGHTS, IL From the book <High Cotton Cookin>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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