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Name: Fruit Cake in Candied Grapefruit Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 8 c Sugar; 2 c Corn syrup; 1 tb Glycerin; 8 c Water; 12 Grapefruits

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INGREDIENTS

8 c Sugar
2 c Corn syrup
1 tb Glycerin
8 c Water
12 Grapefruits

Shells

INSTRUCTIONS

Holiday fruit cake baked in candied grapefruit shells is a delightfully original gift. It packs easily and travels well. To Prepare the Shells Select perfect grapefruits that are clean and free from blemishes. Wash and cut slice from top of each. Remove inside if fruit with teaspoon, being careful not to break shell. Cover shells with cold salted water (1 teaspoon salt to each quart water), bring to boil, and cook five minutes. Drain, cover again with fresh water and boil five minutes. Repeat process about three times until bitter flavor is gone from peel and peel is tender, but not tender enough to break apart. Invert shells and drain on a wire rack for at least an hour, preferably overnight. Syrup for 10 to 12 Shells There must be enough syrup to cover and float the fruit. Cook the shells in syrup until syrup gives a jelly test (about 250F.). Let shells stand in syrup overnight, or longer. Reheat and cook 10 minutes. Cool in syrup until ready to use. Drain before filling with cake mixture. Use any fruit cake batter to fill shells. Fill shells about 3/4 full. To Cook the Cakes in Candied Shells team about 1 1/2 hours. This may be done on top if the range, in the oven or the roaster. (Place filled grapefruit shells on Lift-Out Rack in Inset Pan of Roaster-Oven. Pour 2 quarts of water in bottom of Inset Pan, set control at 300F., for 1/2 hour, or until center of cake is done when tested with a toothpick. Cool. Store in a covered container. If the confection seems dry, place a fresh orange in the container for a day or two. If properly stored, this confection will keep for a year. Serve by slicing through peel, either crosswise or lengthwise. KIENE, Julia The Betty Furness Westinghouse Cook Book. Simon and Schuster, New York. 1954 Posted to MM-Recipes Digest V4 #290 by cro-magnon@juno.com on Nov 6, 1997

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Fruit Cake in Candied Grapefruit Shells

8 c Sugar
2 c Corn syrup
1 tb Glycerin
8 c Water
12 Grapefruits

Holiday fruit cake baked in candied grapefruit shells is a delightfully  original gift.  It packs easily and travels well.                            To Prepare the Shells    Select perfect grapefruits that are clean and free from blemishes. Wash and  cut slice from top of each.  Remove inside if fruit with teaspoon, being  careful not to break shell.  Cover shells with cold salted water (1  teaspoon salt to each quart water), bring to boil, and cook five minutes.  Drain, cover again with fresh water and boil five minutes. Repeat process  about three times until bitter flavor is gone from peel and peel is tender,  but not tender enough to break apart. Invert shells and drain on a wire  rack for at least an hour, preferably overnight.                            Syrup for 10 to 12 Shells    There must be enough syrup to cover and float the fruit.  Cook the shells  in syrup until syrup gives a jelly test (about 250F.).  Let shells stand in  syrup overnight, or longer.  Reheat and cook 10 minutes. Cool in syrup  until ready to use.  Drain before filling with cake mixture. Use any fruit  cake batter to fill shells.  Fill shells about 3/4 full.                        To Cook the Cakes in Candied Shells    team about 1 1/2 hours.  This may be done on top if the range, in the oven  or the roaster.  (Place filled grapefruit shells on Lift-Out Rack in Inset  Pan of Roaster-Oven.  Pour 2 quarts of water in bottom of Inset Pan, set  control at 300F., for 1/2 hour, or until center of cake is done when tested  with a toothpick.  Cool.  Store in a covered container. If the confection  seems dry, place a fresh orange in the container for a day or two. If  properly stored, this confection will keep for a year. Serve by slicing  through peel, either crosswise or lengthwise.                                            KIENE, Julia                                          The Betty Furness Westinghouse                                          Cook Book.                                          Simon and  Schuster,                                           New York.  1954    Posted to MM-Recipes Digest V4 #290 by cro-magnon@juno.com on Nov 6, 1997

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Nutrition

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Serving Size: 1 Shell (778g)
Recipe Makes: 12 Shells

Calories: 1751
Calories from Fat: 3 (0%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 28.8mg		1 %
Potassium 365.1mg		10 %
Total Carbohydrate 453.3g		133 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 450.5g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1751

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