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Summer Fruitcake

Make this when the fruits are in season. It is a dense, moist yellow cake that is almost solid with fruit.

Plate

½ c. butter, room temperature
1 cup sugar
2 eggs
¾ cup yogurt (rec. White Mountain non-fat Bulgarian)
1½ cups flour
1½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla
Fresh fruit: 1 ea. red and purple plums, 2 apricots, blueberries

Cream the butter and sugar. Blend in eggs and beat well. Stir in yogurt and vanilla. Sift together dry ingredients and stir into batter. Cut up the fruit and fold in carefully so as not to break the blueberries. Bake in a lined, buttered pan at 375 until firm and lightly browned on top.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding