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    You are in: Home / Community Forums / Desserts / looking for McCalls Cooking School Recipe -- Fruit Cake
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    looking for McCalls Cooking School Recipe -- Fruit Cake

    bcre8ive
    Tue Apr 16, 2013 5:03 pm
    Newbie "Fry Cook" Poster
    Hi -- I saw a lady was looking for a Fruit Cake Recipe that was in the Cooking School section of the McCalls Magazine from 1970 to 1975. I too am looking for a Fruit Cake Recipe, but this one was soaked in Sherry and used Watermelon Pickle as one of the ingredients. I don't recall what year it was printed. We made this every Christmas when I was young and my copy of the recipe was damaged by water and I can no longer read the portions etc. Please let me know if anyone has this. It was the best!
    Dee514
    Tue Apr 16, 2013 10:56 pm
    Forum Host
    You might get a faster reply if you posted your question in our Recipe Requests forum icon_smile.gif

    Perhaps some of the links in this thread will be helpful to you for locating the recipe:
    McCall's Cooking School recipes
    1Steve
    Sat Apr 20, 2013 1:22 pm
    Food.com Groupie
    Hope this is what you are looking for icon_smile.gif

    Watermelon Pickle Fruit Cake

    1 cup halved candied cherries
    1 cup slivered candied pineapple
    1 cup light seedless raisins
    1 (1 pound 4 ounce) jar watermelon pickles, drained and slivered
    1/2 cup watermelon pickle syrup
    1 cup butter, softened
    2 cups granulated sugar
    5 eggs
    3 cups sifted all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 cup sherry
    1 cup pecans, chopped
    1 cup blanched slivered almonds

    Combine fruits and pickle syrup; soak overnight. Cream butter; add sugar; cream again. Beat in eggs one at a time.

    Sift together dry ingredients; reserve 1/4 cup. Add flour mixture to sugar mixture alternately with sherry.

    Drain fruits; add nuts and reserved 1/4 cup flour mixture; blend well. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 300 degrees F for 2 hours and 30 minutes to 2 hours and 40 minutes.

    Cool in pans on racks. Chill 1 month before using to facilitate cutting.
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