Betty Crocker 1950S Curried Fruit Bake Recipe

Ingredients for Betty Crocker 1950S Curried Fruit Bake

• Pear Half
• Maraschino Cherries
• Yellow Cling Peaches
• Pineapple Chunks
• Unsalted Butter
• Dark Brown Sugar
• Curry Powder
• Sour cream or vanilla ice cream, for serving (optional)

How to Make Betty Crocker 1950S Curried Fruit Bake

1. Preheat oven to 325°F (160°C).
2. Grease a 13x9x2 inch oblong baking pan.
3. In a large bowl, combine drained mixed dried fruits.
4. In a separate bowl, whisk together sugar, flour, cinnamon, curry powder, nutmeg, cloves, and salt.
5. Gradually whisk in the orange juice and melted butter until smooth.
6. Pour the wet ingredient mixture evenly over the dried fruits in the prepared pan, ensuring all fruit is coated.
7. Bake for 15 minutes.
8. Remove from oven and carefully baste the fruit with the pan drippings.
9. Return to oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the fruit is heated through.
10. Let cool slightly before serving. Serve warm as a side dish with meat or as a dessert with a dollop of sour cream or a scoop of vanilla ice cream.