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Fruit Cake

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1 pound prunes

1 pound seedless raisins

1/2 pound candied citron

1/4 pound nut meats (about 1 cup)

1 cup shortening

1 cup brown sugar, firmly packed

4 eggs

1 tablespoon milk

2 cups sifted flour

1 teaspoon mace

1 teaspoon cinnamon

1/2 teaspoon baking soda

Soak the prunes if they seem dry; pit and chop. Soak the raisins 20 minutes in hot water, drain. Cut the citron in strips and chop the nuts. Mix all together.

Cream the shortening and sugar together. Beat in the eggs and add the milk.

Sift together the flour, spices and baking soda and stir into the fruits and nuts. Add to creamed mixture.

Grease and flour 5 small loaf pans. Line the bottoms with brown paper and grease the paper.

Pour the batter into the pans. Bake at 250 degrees for 3+1/2 hours.

Cool slightly, remove from the pans and strip off the paper. Cool thoroughly and wrap in wax paper, foil or plastic wrap. Store 2 weeks in a cool place before using. Makes about 5 pounds.

"Family Fare Food Management and Recipes," U.S. Department of Agriculture, 1966

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