3 1/2 c (1 1/2 pounds) mixed diced
-fruits and peels for
-fruitcakes
1 1/4 c (8 ounces) dark seedless
-raisins
1 1/4 c (8 ounces) light seedless
-raisins
1 c (4 ounces) chopped
-California walnuts
1 c (4 ounces) chopped pecans
3 c Sifted enriched flour
1 ts Each baking powder, salt,
-cinnamon, allspice
1/2 ts Each nutmeg, cloves
. .
1 c Shortening
2 c Brown sugar
4 lg Eggs (1 cup)
3/4 c Grape juice
Mix fruits and peels, raisins, and nuts. Sift together flour, baking
powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating
well after each. Add sifted dry ingredients to creamed mixture alternately
with grape juice, beating smooth after each addition. Pour batter over
fruits and mix well.. Line two 8 1/2×4 1/x2 1/2-inch loaf pans with paper,
allowing 1/2 inch to extend above all sides. Pour batter into pans, filling
3/4 full; do not flatten.
Bake in very slow oven (275) 3 to 3 1/2 hours or till done. (Place pan
containing 2 cups water on bottom shelf of oven to get cake of greater
volume, moist texture, shiny glaze.) Makes about 6 pounds.
Compliments of:
Kathleen’s Recipe Swap Page recipes@escape.ca
Yields
6 Servings