Wine Fruit Cake

Ingredients

• 2 cups diced candied pineapple
• 1 cup thinly sliced citron
• 4 cups seedless white raisins
• 14 cup thinly sliced candied cherries
• 14 cup sherry wine or any sweet wine or plain fruit juice
• 14% cups butter or shortening
• 1144 cups sugar
• 1% teaspoon salt
• % teaspoon allspice
• 4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 8 beaten eggs
• 214 cups sifted flour
• 1 cup coarsely chopped pecans
• 2 cups coarsely chopped walnuts

Method

1. 1

   Combine prepared fruits, add wine and let stand several hours or overnight.

2. 2

   Grease and line one large tub pan or 3 medium sized loaf pans.

3. 3

   Line each with heavy brown paper, letting paper extend 1 inch above the pan.

4. 4

   Cream shortening, gradually add the sugar mixed with salt and spices.

5. 5

   Cream until light and fluffy.

6. 6

   Add beaten eggs and beat well.

7. 7

   Beat in flour.

8. 8

   Last, add nuts and wine-softened fruit, with any remaining wine in bowl.

9. 9

   Mix well until well-coated with batter.

10. 10

    Pour into paper lined pans and bake in a very slow oven (250 degrees) for 4 to 5 hours or until done when tested with a toothpick.

11. 11

    Place a flat pan holding two cups of water on bottom shelf while cake is baking to keep the cake moist.

12. 12

    Makes 5 pounds of rich, fruity cake.

13. 13

    Cool and store in a tight container.

As published

This recipe was extracted from Waldensian cookery (1957), page 39. The excerpt below is the record exactly as published.

WINE FRUIT CAKE 2 cups diced candied pineapple 1 cup thinly sliced citron 4 cups seedless white raisins 14 cup thinly sliced candied cherries 14 cup sherry wine or any sweet wine or plain fruit juice 14% cups butter or shortening 1144 cups sugar 1% teaspoon salt % teaspoon allspice 4 teaspoon nutmeg 1 teaspoon cinnamon 8 beaten eggs 214 cups sifted flour 1 cup coarsely chopped pecans 2 cups coarsely chopped walnuts

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