FlowerPot Fruitcake Recipe
Here's a new variety of fruitcake folks will surely favor. Mary Kay Calnan of Worthington, Ohio started with a pound cake mix and added traditional spices and raisins to give it a fruitcake flavor. Then she took the recipe a crafty step further by baking it in individual foil-lined flowerpots. "After the cakes are cool, I remove them from the pots and replace the foil with fabric, then fit the cakes back into the pots," describes Mary Kay.
- Heavy-duty aluminum foil
- 3 clay pots, 4 inches wide and 4 inches deep
- 1 package (16 ounces) pound cake mix
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 cup apple juice
- 2 eggs
- 1/2 cup golden raisins
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 1/2 cup slivered almonds
- Corn syrup
- Red and green candied cherries
- Cut foil into three 12-in. squares. Turn pots upside down; press one square of foil over each as smoothly as possible. Remove shaped foil. Turn pot right side up and press foil down into pots, pressing firmly against all sides. Let extra foil hang over rim of pots to aid in removal later. Generously grease inside of foil and dust with flour; set aside.
- In a large bowl, combine cake mix, cinnamon and nutmeg. Add apple juice and eggs; beat on low speed for 30 seconds, then on medium for 3 minutes. Combine raisins and flour; fold into batter. Fill each prepared pot three-fourths full. Sprinkle with almonds. Place pots on a baking sheet.
- Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Place pots on a wire rack to cool. When cooled, remove foil liners from pots. Carefully peel off foil and discard. Heat a small amount of corn syrup and brush over tops of loaves. Decorate with candied cherries. Wrap loaves in plastic wrap or with a napkin and put back into pots for gift-giving. Yield: 3 loaves.
Originally published as FlowerPot Fruitcake in Country Woman November/December 1996, p42
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