Marion Reed's Open Fruit Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
directions
- Sift the flour with the sugar, baking powder and salt.
- Add 6 Tablespoons of the butter or margarine and cut in.
- Add the egg beaten with 3 tablespoons of water (you are beating the egg and water together) mix to form a dough.
- Pat the dough with your hands into greased baking pan; for a cakelike crust use a 13 x 9 inch pan; for a cookielike crust, pat into a cookie sheet that has a small rim (some cookie sheets today are totaly flat not sure they would work, the older cookie sheets had a 1/4 inch rim all the way around).
- Slice fruit in half moon shape and make slightly overlapping rows until pan is full.
- The rows will look like this (((((((((((((.
- Sprinkle with cinnamon-sugar (I usually make my own, just mix white sugar with cinnamon to taste) and dot with butter.
- Bake at 375ºF for 40 minutes or until fruit is done.
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Reviews
-
This was quick and easy, but I had some problems with it. As I think I may have caused them myself by incorrect scaling, I will not give stars. I decided (without much thinking) that 3/4 of the recipe should be right for 2 9-inch square pans, but I think now I should have at least made the whole batch. As a result, the crust part was really too thin. I may also have put too many slices of apple on the top, as the crust in the middle had not cooked though when the edges were ready. I also probably put too much sugar on top, so I will use less next time. Thank you for posting the recipe. I'm sorry I was cruel to it. (BTW, the flavor turned out good, though a little sweet.)
RECIPE SUBMITTED BY
Steve P.
United States