Dark Fruit Cake

Dark Fruit Cake

Sift together:

3 cups cake flour

2 teaspoons baking powder

1 ½ teaspoons cinnamon

1 teaspoon cloves

¼ teaspoon nutmeg

¼ teaspoon mace

½ teaspoon salt


Cream together:

1 cup shortening

1 ½ 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

½ cup candied pineapple

¼ cup candied citron




Method of mixing:

To the creamed shortening and sugar mixture add the dry ingredients alternately with ½ 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.

Source: Mennonite Community Cookbook, Mary Emma Showalter, 1950

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