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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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FRUIT COFFEE CAKE RING This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Quinlan, Texas in 1982. Ingredients:
1-3/4 cup flour |
2 teaspoons baking powder |
3/4 cup granulated sugar |
1/3 cup butter |
1 egg |
1/2 cup milk |
3/4 cup mixed dried fruit |
1/2 cup thin icing |
1/2 cup chopped nuts |
Directions:
1. Use raisins, currants, dates and/or prunes for the fruit in this recipe.
2. Wash fruit then drain and chop it fine.
3. Sift flour and measure it then sift it again with baking powder and sugar.
4. Work in the butter until mixture is in particles the size of peas.
5. Add to this the beaten egg then the milk slowly stirring just enough to mix.
6. Add fruits then spoon batter into a greased tube or ring cake pan.
7. Bake at 375 for 25 minutes.
8. Remove cake to a cookie sheet and spread it with a thin icing and sprinkle with chopped nuts.
9. Return it to the oven for 2 minutes then slide it onto a cake plate and serve warm or cold.
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