Very Best Fruit Cake

Very Best Fruit Cake

Tips for making fruit cake

3 ounces lemon peel

3 ounces orange peel

½ pound candied cherries

¼ pound candied pineapple

¼ pound walnuts, chopped

¼ pound pecans, chopped

½ pound pitted dates

1 cup raisins

¼ cup flour to flour fruits

1 cup shortening

½ cup honey

5 well beaten eggs

1 teaspoon baking powder

½ teaspoon nutmeg

¼ cup whiskey or brandy

½ cup sugar

1 ½ cups flour

1 teaspoon salt

1 teaspoon allspice

½ teaspoon cloves


Cut the fruit into the size of almonds; cut the cherries in half. Cream the shortening and sugar together, add the honey and eggs and beat well. Add the flour sifted with the dry ingredients alternately with the whiskey or brandy. Pour the batter over the floured fruits, mix well.

Line pans with wax paper and butter the wax paper. Bake at 250 degrees for 3 to 4 hours or they test done. Place a pan of water on the bottom shelf of the oven while baking the cakes. When cool, wrap in brandied cheesecloth and store in a tight container.

Source: The Centennial Cook Book, Horting Printing, 1974

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