Fruitcake Part 2
Tuesday’s post was Joanne’s Fruitcake recipe and a photo of a few ingredients. i asked people if they were fruitcake fans.
Monday night I’d texted Joanne, asked if she had a photo of her fruitcake cookies I could include in the post. She responded after I went to bed and said if I’d wait a day she bake them.
I woke up this morning, saw her response and here are her photos. Thank you, Joanne.
For the Recipe click Aunt Rhea’s Lebkuchen Recipe. She’ll celebrate her birthday Monday.
I mailed it to Aunt Rhea’s son, my cousin Chris.
I hope it tastes familiar. Love.
This recipe is from Aunt Rhea’s mother’s (Marie) father, Julius Rickel(, who died in 1933.) That’s all the info I have on the handwritten recipe. Not much more.
How to bake a Family Favorite recipe that hails from Germany. I copied it down from Aunt Rhea. Sunday before I left Ohio I dropped into the Kroger and bought what I needed
Aunt Rhea married my mother’s brother Robert.
She’s 98 years old today and celebrating, too.
I plan to call her up and ask if there’s anything else to know about this particular recipe.
Love to you.
Chopped pecans and citron. The recipe didn’t say how much.
Oh yes, prepare two 8 inch pans to bake. Fire up the over to 35o degrees
I used disposables and cut out some parchment paper
Mix the cinnamon into the flour
Add the finely chopped citron and nuts to the flour mixture to coat evenly
Beat 4 eggs and 2 cups of brown sugar together until light. I used a heavy duty mixture.
pouring the flour in
Baked between 25 and 30 minutes
A light glaze on top. The whole kitchen smella so good.