Ingredients for Betty Crocker 1950S Curried Fruit Bake
- 1 (16 ounce) can pear halves, drained
- 1/2 cup maraschino cherries, halved
- 1 (16 ounce) can yellow cling peach halves, drained
- 1 (15 ounce) can pineapple chunks, drained
- 1/4 cup butter, melted
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon curry powder
- sour cream (for serving)
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup orange juice
- vanilla ice cream (for serving)
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How to Make Betty Crocker 1950S Curried Fruit Bake
- Preheat oven to 325°F (160°C).
- Grease a 13x9x2 inch oblong baking pan.
- In a large bowl, combine drained mixed dried fruits.
- In a separate bowl, whisk together sugar, flour, cinnamon, curry powder, nutmeg, cloves, and salt.
- Gradually whisk in the orange juice and melted butter until smooth.
- Pour the wet ingredient mixture evenly over the dried fruits in the prepared pan, ensuring all fruit is coated.
- Bake for 15 minutes.
- Remove from oven and carefully baste the fruit with the pan drippings.
- Return to oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the fruit is heated through.
- 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.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
77g
Fat
16g
Carbs
7g
