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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