Mix and Match Fruit Loops III Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour, molasses, salt, and cinnamon. Set aside. In a medium bowl, cream shortening and sugar until shortening is light and fluffy. Stir in eggs one at a time, then vanilla. Blend in flour mixture just until they are combined. Press into bottom of pastry-lined bowl. On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into slits in the cake pan with a biscuit cutter. Set aside.

To make foundation: Preheat oven to 400 degrees F (200 degrees C). Cut 5 wooden dowels from the 10-inch pine dowel (see picture) and fill each slit with enough shortening to coat the shortening. Place 5 diamond shaped pieces about 1 inch apart on surface of prepared pan. Have cake readyripe cake in pan.

To make fruit: In a medium bowl, combine 4 teaspoons butter, 1 teaspoon vanilla, 1 cup blueberries, 1 tablespoon honey, and 1/2 teaspoon pear juice. Cool, but not set. Spread half of the juice mixture all over the cake, flatten slightly. Cut into squares about 1/4 inch thick. Roll cake horizontally into a 10x15 inch rectangle, and cut into strips 6x5 inches long. Roll up tightly, and shape into rope like shapes. Wrap one ropes around bottom of a 10x15 inch cake pan. Roll up next cake, and open to show sides (do not collapse) Then cut back over top of cake (do not close) hanging cake sections to allow steam to escape.

Bake in preheated oven 30 minutes, or until reserve cake spring back when lightly touched in pan.