Passion Fruit Cake

Keywords: Fruit cake

Adopted from: Good Housekeeping Magazine December 1992

3 8-ounce Jars red and/or 2 6-ounce can pecans

green maraschino cherries all-purpose flour

1 12-ounce package pitted 1 cup sugar

prunes 3/4 cup shortening

1/2 pound glace pineapple 3/4/ cup passion fruit juice

slices 1 Tablespoon vanilla

1/2 pound glace orange 2 teaspoons baking powder

slices 1 teaspoon salt

1/2 pound glace peaches 4 large eggs

2 8- ounce cans wallnuts 1/2 cup light corn syrup

DAY AHEAD OR UP TO 1 MONTH AHEAD:

Line four 1 -quart souffle dishes with foil. Drain maraschino cherries well; remove stems. Cut each prune in half. Cut pineapple, orange slices, and peaches into 1/2-inch pieces. In large bowl, combine fruits, walnuts, and pecans. Remove 4 cups mixture; reserve for topping. Toss remaining mixture with I cup flour.

Preheat oven to 300 F. In another large bowl, with mixer at low speed, beat sugar, next 6 ingredients, and 1 1/2 cups flour until just mixed. At medium speed, beat 2 minutes. Stir batter into fruit mixture in bowl.

Spoon batter into souffle dishes. Bake 1 1/2 hours or until toothpick inserted in center comes out clean. Cool cakes in dishes on wire racks; remove and peel off foil; return to dishes.

In 3-quart saucepan over medium heat, heat corn syrup with

reserved fruit mixture 2 minutes, stirring. Arrange mixture on cakes. Let topping cool and set.

Wrap fruitcakes in their dishes in foil or plastic wrap. Refrigerate overnight so cakes will be firm and easy to slice. Store in refrigerator. Makes 4 cakes, each 12 servings.

Each serving: About 270 calories, 14 g fat, 18 mg cholesterol, 80 mg sodium.

1992

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