Ingredients: |
Ingredients: 4 C. seedless raisins 1 ½ C. diced candied pineapple 1 C. sliced candied cherries ½ C. chopped candied lemon peel ½ C. chopped candied orange peel 1 C. chopped almonds 1 C. chopped pecans 1 C. chopped filberts 2 ¼ C. sifted flour ¾ tsp. salt 1 tsp. baking powder 1 ¼ C. shortening 1 tsp. nutmeg 3 tsp. cinnamon ½ tsp. ground cloves ½ tsp. mace 1 ¼ C. granulated sugar 8 eggs, unbeaten ½ C. fruit juice, or 1 C. sherry Brandy
|
Directions: |
Directions:Preheat oven to 300ºF. Grease 2 standard bread pans, or 5 small bread pans, 2x3x7 inches. Cut heavy brown paper to fit pan(s) crosswise, allowing 1 inch on each side. Cut heavy wax paper to fit lengthwise, allowing ½ inch on each end. Grease thoroughly and set aside (the heavy brown paper extending over the sides will act as handles when lifting the cake, so be sure to put the brown paper in first). Cover raisins with boiling water and steep until plump. Drain on paper towels to remove excess moisture. Combine flour, baking powder and salt in a large bowl. Add fruit and nuts to flour mixture and combine. Cream shortening with spices and sugar. Mix until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in fruit juice or sherry. Stir in flour mixture, mix well. Pour batter into prepared pans, filling them about ¾ full. Bake 45-90 minutes depending on the size of the pan, or until tester inserted into the center comes out clean. Remove cake from pans and wrap in heavy brown paper, then foil, to keep moist. Drizzle brandy over cake weekly until ready to serve. Be sure to rewrap tightly after each addition and store in a cool, dry place. Makes 6 pounds of fruit cake. |