Holiday Fruit Cake

Holiday Fruit Cake

Tips for making fruit cake

20 ounces mixed candied fruits

1 cup raisins

¾ cup chopped dates

¾ cup chopped nuts

1 ¼ cups flour

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon allspice

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon mace

½ cup Crisco

½ cup brown sugar

2 eggs

¼ cup sour milk

¼ cup dark molasses

Preheat the oven to 300 degrees. Grease and flour a 9-inch by 3-inch loaf pan.

Mix the fruits and the nuts with ¼ cup of the flour until well coated. Combine the remaining flour, the salt, baking soda, baking powder and spices. Cream the Crisco and brown sugar; add the eggs and beat thoroughly. Stir in the dry ingredients alternately with the milk and molasses; beat well. Fold in the fruit mixture. Spread in the prepared pan and bake for 2 hours. Decorate the cooled loaf with candied cherries and pineapple.

Preheat the oven to 300 degrees. Grease and flour a 9-inch by 3-inch loaf pan.

Mix the fruits and the nuts with ¼ cup of the flour until well coated. Combine the remaining flour, the salt, baking soda, baking powder and spices. Cream the Crisco and brown sugar; add the eggs and beat thoroughly. Stir in the dry ingredients alternately with the milk and molasses; beat well. Fold in the fruit mixture. Spread in the prepared pan and bake for 2 hours. Decorate the cooled loaf with candied cherries and pineapple.

Source: Crisco’s Favorite Family Foods Cookbook, The Proctor and Gamble Company, 1973

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