From a friend in the Ukraine.

Kat's No Fat Fruit Cake:

4 eggs, 1 cup of table sugar, 1 cup of All Purpose flour, 1 sliced apple, and 1 cup of whole cranberries. Slice and core the apple and set aside with the cranberries. Preheat oven to 350`F and grease the baking pan. In a mixing bowl, cream the sugar into the eggs and then beat in the flour a little at a time. Set the fruit into the baking pan bottom and pour the cake batter over the fruit. [I've been using Spring Form pans to make them]. Bake in oven for 25 minutes and remove.


I found the center of the fruit cake too doughy using the above recipe, so I bake it at 375`F for 60 minutes, covering the top of the baking pan with a metal cover after 25 minutes - to keep from burning the crust.

Have made some of these with whole wheat flour as well and found the only difference was that the all - purpose flour cakes taste a bit sweeter. I have also changed the fruit combinations and folded the fruit into the batter after mixing rather than pouring the batter over the fruit. Either way turned out well. Enjoy and let me know how yours turned out

Thank you for posting this recipe.
My Grandmother prepared a recipe like this.
Hers was apples, and raspberries.
She would plate a tablespoon of Lemon Curd with it.
Thank you for bringing back a grand memory.
I will give it a try.

I will post more Ukrainian dishes if you like. ? My brother & I are always passing them back & forth.

Trying to keep it alive too.

Yes Dear Lady Please.

LEMON CURD

TOTAL TIME
30 min
PREP 20 min
COOK 10 min

YIELD 3 cups LEVEL EASY

Ingredients
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Directions
Watch how to make this recipe.
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


Lemon Curd Recipe : Ina Garten : Food Network http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html/ video 03:25
Using a food processor. But that probably isn't necessary, just convenient.

Thank you.

Been preparing this for many years.
Prepared some last night.
I hope you like it.
Good for when you have a cold too.

Russian Tea Mix

1 1/2 cups of Tang
3/4 cup of instant lemonade mix
1 1/2 cups of fine sugar
1 cup of instant herbal tea mix
2 teaspoons of grounded cinnamon
1 teaspoon of grounded ginger
1 teaspoon of grounded cloves

Combine all the ingredients in a bowl, mix well.
Place in a air tight jar. Will kept for 6 months.
Use 3 teaspoons to one cup of hot water.
Can add a sprinkle of nutmeg.
Stir and enjoy.

Preparing the cake today. I did in fact purchase lemon curd, from the bakery here in town.

Cinnamon, ginger, cloves & nutmeg...
Only cast iron Eastern Euros can stomach that combo.
And when we are sick too..
My grandmother added lemon & orange (& Rock & Rye..no Tang
I think they slept thru a cold)

Had the cake today. It did in fact bring back many wonderful memories.

Was kind of a New Years drink the morning of the first day of the year. The lemon was the lemon drink mix.
It does work on colds.