Candied Fruit Cake in Grapefruit ShellsCandied fruit cake in grapefruit shells makes a wonderful gift during the holidays. It travels very well, which is an added bonus.
What you need:
What you do:
To Prepare the Shells:
Select grapefruit 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 of 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. To Prepare the Syrup:
Mix together water, sugar, corn syrup and glycerin. There must be enough syrup to cover and float the fruit, so recipe may need adjusting. Cook the shells in the 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 of the range, in the oven or in a roaster. (Place filled grapefruit shells on lift-out rack 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 it seems dry, place a fresh orange in the container for a day or two. If properly stored, these will keep for a year.
Serve by slicing through peel, either crosswise or lengthwise.
That's it! Now you know how to make candied fruit cake in grapefruit shells.
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