Fruit Cake

Ingredients

• 2 cups shortening
• Few grains salt
• 2 cups light brown sugar
• 2 tablespoons fruit juice
• 7 eggs
• 2 tablespoons milk
• 2 packages figs
• 2 lbs. currants
• 4 cups flour
• 1 lb. nut meats
• 2 lbs. raisins seeded and chopped
• 2 teaspoons cinnamon
• 1/2 lb. date meats chopped
• 1/2 lb. citron sliced in thin strips

Method

1. 1

   Cream shortening, add sugar gradually and beat 5 minutes.

2. 2

   Beat egg yolks until light and lemon-colored and whites until stiff and dry.

3. 3

   Add these to the butter and sugar mixture.

4. 4

   Add milk, fruit juice, chopped nuts, and fruit that has been rolled in flour.

5. 5

   Add well sifted dry ingredients.

6. 6

   Beat well and place in deep round cake pan lined with several thicknesses of waxed paper.

7. 7

   Bake three or four hours in a slow oven 275 F.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 14. The excerpt below is the record exactly as published.

FRUIT CAKE 2 cups shortening Few grains salt 2 cups light brown sugar 2 tablespoons fruit juice 7 eggs 2 tablespoons milk 2 packages figs 2 lbs. currants 4 cups flour 1 lb. nut meats Cherries 2 lbs. raisins seeded and chopped 2 teaspoons cinnamon V2 lb. date meats chopped 2 teaspoons baking powder V2 lb. citron sliced in thin strips

Cook this with the app: pantry check, scaling, and the assistant.