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Tasty fruitcake recipe with more nuts than fruit


When either of these two recipes are baking, the aroma is guaranteed to be a taste teaser. Debbie Bailey of Salisbury answered the request of Ida Hamilton of Baltimore who wanted a fruitcake recipe calling for more nuts than fruit. And Rheba Berbes of Baltimore responded to the request of Angela Korista of Reisterstown with a chocolate cheesecake brownie recipe.

Bailey's fruitcake

1 cup sugar

1 pound butter or margarine

5 eggs

1 ounce each vanilla and lemon extracts

1 pound candied pineapple

3/4 pound candied cherries

4 cups pecans

2 cups flour

Cream sugar and butter. Add eggs one at a time beating well after each egg is added. Add the two extracts and set aside.

Cut up fruits and chop nuts. Add flour to the fruits and nuts and mix well. This will prevent fruits and nuts from sinking to the bottom while baking. Combine the two mixtures and mix well. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

Mrs. Bailey notes that the fruit amounts can be interchanged, using 1 pound cherries and 3/4 pound pineapple.

"I have been making this cake for about 10 years. It freezes very well so I freeze quarters of it and remove what I need from the freezer a few hours before I serve it," she says.

Berbes cheesecake brownies

4-ounces unsweetened baking chocolate

10 tablespoons ( 1/2 -cup plus 2 tablespoons) butter or margarine

2 cups sugar

3 eggs

2 teaspoons vanilla

1 cup flour, unsifted

1 8-ounce package cream cheese softened

1 tablespoon cornstarch

1 14-ounce can sweetened condensed milk

1 teaspoon peppermint extract, optional

Green food coloring, optional

Preheat oven to 350 degrees. Melt chocolate with 1/2 -cup margarine or butter. Combine the chocolate mixture with the sugar, eggs, vanilla and flour. Spread in a greased 13-by-9-inch baking dish or pan and bake for 12 minutes.

In another bowl, beat together the cheese, 2 tablespoons margarine or butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk. Then add the mint extract and enough green coloring to suit your taste. Pour this mixture over the brownie layer and bake for 30 minutes more or until set.

Mrs. Berbes notes that the mint extract as well as the coloring are optional. "For me, however, the addition of the mint extract makes this recipe," she says.

The brownies may be topped with a glaze which is part of the recipe, notes Mrs. Berbes, "or with prepared canned chocolate icing which I always use.

Brownie glaze

1 cup semisweet chocolate chips

1/2 -cup whipping cream, not whipped

Melt the chocolate chips and stir in the cream. Continue stirring over medium to low heat until the mixture thickens. Spread on top of the brownies.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.


Recipe requests * E. Cockey of Baltimore asks "does anyone have a recipe for carrots and apple chunks cooked together?"

* Millicent M. Beal of Baltimore wants an egg and watercress salad featured in a local deli. "It's worth every sinful calorie it is so good. The deli politely declined to share the recipe with me. Maybe a reader has one," she wrote.

* Tom Coxhill of Baltimore wants to know if any reader has a recipe for crab cakes and coleslaw similar to that served at Friendly Farms Restaurant in Upperco?

* Gene Watson of Glen Rock, Pa., wants a recipe for Portuguese bean soup.

* Mrs. A. Tamberino of Baltimore wants an Italian Easter bread which had eggs in the center. She remembers, "My mom shaped the bread into a doughnut shape and put eggs in the shell in, then put a white icing on it."

* Patricia Horsey of Baltimore wants a peach cake using frozen bread dough. The dough was thawed and stretched into a cake pan and peaches and apricot jelly were used, she remembers.

* Dorothy L. Denitto of Sykesville wants a recipe for a butter custard pie like the one sold at the Silber's Bakery. "It was more buttery than a regular custard pie. I'd be grateful for the recipe," she writes.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

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