> Margaret Suran writes:
>
>Witchy Way wrote:
>> many years back i found a recipe for a fruitcake in the sunday
>> supplement(coupon) section. now, i really hate fuitcake because i can't
>> stand that candied citrus icky fruit stuff. but this one was different
>>
>> it called for dried apricots, raisins, marachino cherries, and canned
>> pineapple. there was no liquor in the recipe. it looked sooooo good but
>> i never got a chance to make it.
>>
>> does anyone have the recipe?
>> thanks!
>
>I don't have the recipe which you describe, but I have one for a fruit
>bread that is made without liquor. It is made with dried apricots and
>other dried fruits can be used instead of the candied fruits you
>consider "icky" and which I use when I make it. There are also
>raisins, nuts and chocolate chips in it.
>
>If you are interested, I will post the recipe for you.


Add whatever dried fruits/nuts to a basic "stollen" recipe... stollen is much
nicer than the typical fercocktah fruit cake.

OLD-FASHIONED STOLLEN WITH ALMONDS

Bake some of these for the holidays, too.

Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour

Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon vanilla extract
1/2 teaspoon salt

For sponge:
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2
teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand
until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk
and mix well. Cover and let sponge rise in warm draft-free area until doubled
in volume, about 1 hour 15 minutes.

For dough:
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in
medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl
until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in
sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time
to form slightly sticky dough. Turn dough out onto lightly floured surface and
knead until smooth and elastic, adding more flour if very sticky, about 10
minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl
with plastic wrap. Let dough rise in warm draft-free area until doubled in
volume, about 2 1/2 hours.

Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat
each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on
prepared sheet. Cover and let rise in warm draft-free area until almost double
in volume, about 2 hours.

Position rack in lowest third of oven and preheat to 350°F. Bake until loaves
are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to
rack and cool slightly. Serve warm or at room temperature. (Stollen can be
prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store
at room temperature.)

Makes 2 loaves.

Bon Appétit
October 1991
Mrs. Wadi Williams: Villa Park, Illinois
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````