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Dark Fruit CakePrint this Recipe for Dark Fruit Cake Sift togther: 3 cups cake flour 2 teaspoons baking powder 1+1/2 teaspoons cinnamon 1 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon mace 1/2 teaspoon salt Cream togther: 1 cup shortening 1+1/2 cups brown sugar 3 large eggs Chop very fine: 2 cups raisins 2 cups dates 1 cup figs Chop with a knife: 2 cups nuts 1 cup candied cherries 2 tablespoons candied orange peel 2 tablespoons candied lemon peel 1/2 cup candied pineapple 1/4 cup candied citron Method of mixing: To the creamed shortening and sugar mixture add the dry ingredients alternately with 1/2 cup of any kind of fruit juice and 1 cup of any kind of jam. To this mixture add lightly floured, chopped nuts and fruits. Mix thoroughly. Line a large tube or loaf pan with greased wax paper. Pour the mixture into the greased pan and bake at 275 degrees for 1 hour and then at 300 degrees for about 2 more hours. If the top browns too soon, cover with brown paper. This cake is best if made about Thanksgiving and kept in a tight container until Christmas. "Mennonite Community Cookbook," Mary Emma Showalter, 1950 |
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