Over A Cup: Harvest vegetable and fruitcake | CraigDailyPress.com

Over A Cup: Harvest vegetable and fruitcake

Diane Prather

Diane Prather

I realize it's just mid-September, but it won't be long until we'll be hunting up our favorite holiday recipes.

So, as promised, this week's Over a Cup of Coffee features a fruitcake recipe sent in by Annabelle Haddan, of Rocky Ford.

Annabelle wrote that this fruitcake recipe is in "Cooking by Heart", a Devotional book. She has made some changes to the recipe. First, here's the recipe as printed in the book.

To make "Harvest Vegetable and Fruit Cake", you will need these ingredients: one bunch raw carrots; 1-pound package raisins; 1-pound package fruit cake mix; 1-pound package brown sugar; 3 cups water; 2 teaspoons each of cinnamon, allspice, nutmeg, and salt; 2 tablespoons shortening; 4 cups sifted flour; 4 teaspoons soda; and 1/2 pound walnut meats.

Grate the carrots, add raisins, fruit cake mix, sugar, water, shortening and spices. Boil together in a large kettle for seven minutes.

Remove from fire and cool. You may hasten the process by placing the kettle in a dishpan of cold water.

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When mixture is cold enough to taste, sift in the flour and soda, then add floured walnuts. Divide into two loaf tins, approximately 3x4x8.

Bake at 325 degrees for 2 hours, while you catch up on reading that stack of magazines or mend the family's fall sweaters. Remove tins from the oven and allow loaves to cool at least 3 hours, preferably overnight, before removing from pans.

Wrap one loaf in foil and place in the refrigerator to serve to guests as harvest time quickly runs into the holiday season. Place the other loaf in a standard two-pound size candy box. Mail it now, ahead of the holidays, to your favorite overseas address.

Annabelle wrote that the mixing process is different from the usual cake recipes. Also, she made some changes when making her fruit cakes.

First, she used half a bag of Mountain Man "Nuts about Fruit" mix instead of the regular fruit cake mix. (Annabelle doesn't care for the citron.) Then she added 1 cup of chopped dates and 1 cup chopped candied cherries to the cooled mixture.

She followed the rest of the recipe.

This is one of Annabelle's favorite fruit cake recipes. She wrote, "It is really moist, freezes well to keep until 'fruit cake time'." Thank you so much, Annabelle!

If you have a recipe you'd like to share, write to me at P.O. Box 415, Craig, CO, 81626, or call me at 824-8809.

Copyright Diane Prather, 2012.

Harvest Vegetable and Fruitcake

• One bunch raw carrots

• 1-pound package of raisins

• 1-pound package fruit cake mix

• 1-pound package brown sugar

• 3 cups water

• 2 teaspoons each of cinnamon, allspice, nutmeg, salt

• 2 tablespoons shortening

• 4 cups sifted flour

• 4 teaspoons soda

• 1/2 pound walnut meats

Grate the carrots, add raisins, fruit cake mix, sugar, water, shortening and spices. Boil together in a large kettle for seven minutes.

Remove from the fire and cool. You may hasten the process by placing the kettle in a dishpan of cold water.

When mixture is cold enough to taste, sift in the flour and soda, then add floured walnuts. Divide into two loaf pans, approximately 3x4x8.

Bake at 325 degrees for 2 hours. Remove tins from the oven and allow loaves to cool at least 3 hours, preferably overnight, before removing from pans. Wrap in foil and place in the refrigerator. The fruit cakes freeze well.

Submitted by Annabelle Haddan, Rocky Ford. Recipe found in “Cooking by Heart”