—————————LARRY LUTTROPP FVKC70A—————————
————————L.A. TIMES FOOD SECTION 2/93———————— 1 c Amber ale
2 c Mixed diced dried fruits,
; such as apricots, peaches, ; apples or raisins 1 c Light brown sugar, packed
1/3 c Oil
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/8 ts Ground cloves
2 1/2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 Egg
Mix together ale, dried fruits, brown sugar, oil, cinnamon, nutmeg and cloves in saucepan. Bring to boil. Cook on simmer 3 minutes. Then cool. To fruit mixture add flour, baking powder, baking soda, salt and egg. Stir until smooth. Pour into oiled 9-inch square baking pan. Bake at 350 degrees oven about 30 to 40 minutes, until wood pick inserted in middle comes out clean. Cool on rack before serving. Makes 6 to 8 servings. Each serving contains about: 469 calories; 313 mg sodium; 35 mg cholesterol; 14 grams fat; 80 grams carbohydrates; 6 grams protein; 0.97 gram fiber. Source: Bruce Aidells and Denis Kelly, “Real Beer and Good Eats” (Knopf: 1992)
Presented by: Charles Perry, L.A Times, article “The Six-Pack Gourmet”, 2/18/93, page H10
“This cake, from Kelly’s wife, Kathy, is one of our favorites: The taste of the ale is quite pronounced in the cake, but combined with brown sugar and mixed fruits, it is very pleasing.” —–