Very Best Dark Fruit Cake

Ingredients

• 1% lb. each of citron
• 1% lb. each of coconut
• 1% lb. each of lemon peel
• 1% lb. each of orange peel
• 1 lb. each of nutmeats
• 1 lb. each of dates
• 1 lb. each of candied cherries
• 1 lb. each of raisins
• 1 lb. each of candied pineapple
• 1 cup shortening
• 14 cup sugar
• 2 cups flour
• 1 teaspoon allspice
• Y2 teaspoon nutmeg
• Y teaspoon cloves
• 1 teaspoon salt
• 1 teaspoon baking powder
• 6 tablespoons fruit juice
• 2 cup honey
• 5 eggs

Method

1. 1

   Shred the peel, chop coconut very fine, halve cherries, nutmeats, dates, chop candied fruit in pieces size of almonds.

2. 2

   Dredge the fruit thoroughly in 0.5 cup flour.

3. 3

   Sift remaining flour with dry ingredients, cream shortening with sugar, and add the honey.

4. 4

   Stir in the eggs, well beaten, add dry ingredients and fruit juice alternately, blending thoroughly.

5. 5

   Pour batter over the floured fruit and nuts and mix until all is well covered with batter.

6. 6

   Line oiled baking tins with three layers of wax paper, allowing 1.5 inch paper to extend above all sides of pans.

7. 7

   Pour all the batter into two pans, pouring lightly (do not flatten).

8. 8

   Bake in slow oven, 250°, for 4 hours.

9. 9

   Makes 5 pounds of fruit cake.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

VERY BEST DARK FRUIT CAKE 1% lb. each of citron, coconut, 2 cups flour lemon peel, orange peel 1 teaspoon allspice 1 lb. each of nutmeats, dates, Y2 teaspoon nutmeg candied cherries, raisins, Y teaspoon cloves candied pineapple 1 teaspoon salt 1 cup shortening 1 teaspoon baking powder 14 cup sugar 6 tablespoons fruit juice 2 cup honey (grapefruit, orange, grape, 5 eggs

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