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Fruit cake Recipe

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This recipe for Fruit cake, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hudson (Mom)
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cut into small pieces 14 # candied lemon peel, 14 # candied orange peel, 1 1/2 #'s mixed candied fruits, 1/4 # citron. Mix with 1/2 # raisins. Let stand overnight in 6 tbs. pineapple juice. The following day combine with 1/4 # filberts, toasted, and 1/4 # blanched almonds, dredged with flour.
Cream 1 cup shortening. Add 1/2 c sugar and cream until light and fluffy. Add gradually 1/2 c honey. Then gradually add 5 eggs, beaten, and cream well. Sift together 2 cups flour, 1 tsp salt, 1 tbs baking powder, 1 tsp allspice, and 1 tsp cloves. Add to the creamed mixture. Beat until smooth. Stir in the fruits and nuts. Mix thoroughly. Prepare pans by lining with several thicknesses of greased brown paper. Pour in the cake mixture, filling pans three quarters full. Bake in slow oven 275 degrees., about 3 1/2 to 4 hours. Time depends on the size of the pan. Keep a pan of water in the oven during the entire baking time. It is best to bake this cake two weeks in advance, as you do any fruit cake. and keep it wrapped up in wax paper. Keep damp with sherry or brandy. Makes 2 loaves or 1 lg. 5 # cake.

Directions:
Directions:
Baking direction shown above

 

 

 

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