Fruitcakes in Candied Grapefruit Shells
Holiday fruit cake baked in candied grapefruit shells is a delightfully original
gift. It packs easily and travels well.
- 12 grapefruits
- 8 cups water
- 8 cups granulated sugar
- 2 cup corn syrup
- 1 tablespoon glycerin
- To Prepare the Shells: Select perfect grapefruits that are clean and free
from blemishes. Wash and cut slice from top of each. Remove inside of 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 250
degrees F). 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: Steam 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 insert pan of roaster-oven. Pour 2 quarts of water
in bottom of insert pan, set control at 300 degrees F for 1/2 hour, or until
center of cakes are done when tested with a wooden pick. 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.
The Betty Furness Westinghouse Cook Book
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