Summer Time Fruitcake
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 1⁄2 cups fresh fruit (see suggestions and preparation in the introduction)
- 1⁄3 cup brown sugar, packed
- 1⁄4 cup flour
- 1 teaspoon cinnamon
- 2 tablespoons firm butter
- 1⁄2 cup chopped almonds or 1/2 cup walnuts
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 teaspoons grated orange peel
- 1⁄4 lb butter (1 stick) or 1/4 lb margarine, well chilled (1 stick)
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
directions
- Prepare the fruit as directed in the introduction. Apricots, nectarines, peaches and plums may be peeled or unpeeled according to your inclinations. Reserve.
- Prepare the Streusel Toppng. Combine the brown sugar, flour and cinnamon. Using your clean fingers work in the butter. Add the chopped nuts. Reserve.
- Preheat the oven to 350 degrees F. (325 degrees F. if using a pyrex baking dish. You'll need a well-greased 7-x11-inch baking pan.
- In a large bowl, stir together the flour, sugar, baking powder, salt and orange zest. Cut in the butter until the mixture resembles cornmeal. Set aside.
- In another bowl, beat the eggs. Stir in the milk and vanilla. Make a well in the center of the dry ingredients. Pour in the egg mixture. Stir just until moist.
- Pour batter into well-greased baking pan. Arrange fruit on top, pressing in lightly. Scatter the streusel over.
- Bake in preheated oven for one hour. Cool on rack 20 minutes. Cut into squares and serve warm.
- When they are cool, leftovers should be covered with foil. Store at room temperature. To serve: warm, uncovered, in a 300 degree F. oven for 10 minutes.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale