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 5 Pound Western Fruit Cake
Not sure if anyone eats fruitcake anymore but in the Spann cookbook
Course Dessert
Prep Time 30 Minutes
Cook Time 04:00 Hours
Servings
10 People
Ingredients
  • 3 cups flour
  • 1/2 teaspoon Salt
  • 3 tablespoons lemon juice add with liquids
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 cup orange marmalade
  • 1 cup fruit juice orange or pineapple
  • 4 Each eggs Well beaten
  • 2 cups nuts walnuts and pecans
  • 1/4 pound white figs
  • 1/4 pound citron
  • 1/4 pound candied pineapple
  • 1/4 pound seeded dates
  • 1/4 pound candied grapefruit peel
  • 1/2 pound seedless raisins
  • 1/2 pound candied cherries
Course Dessert
Prep Time 30 Minutes
Cook Time 04:00 Hours
Servings
10 People
Ingredients
  • 3 cups flour
  • 1/2 teaspoon Salt
  • 3 tablespoons lemon juice add with liquids
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/4 cup butter
  • 1 cup brown sugar
  • 1 cup orange marmalade
  • 1 cup fruit juice orange or pineapple
  • 4 Each eggs Well beaten
  • 2 cups nuts walnuts and pecans
  • 1/4 pound white figs
  • 1/4 pound citron
  • 1/4 pound candied pineapple
  • 1/4 pound seeded dates
  • 1/4 pound candied grapefruit peel
  • 1/2 pound seedless raisins
  • 1/2 pound candied cherries
Instructions
  1. Sift flour once, measure, add other dry ingredients and sift together 3 times.
  2. Cut fruits and nuts leaving them in rather large pieces.
  3. Dust the fruit with 1/2 cup of the flour mixture.
  4. Cream the butter and brown sugar; add marmalade and mix well.
  5. Stir in one cup flour mixture.
  6. Alternate the fruit juice and rest of flour, stir until smooth.
  7. Fold in the well-beaten eggs.
  8. Add fruits and nuts.
  9. Bake in 2 loaf or tube pan lined well with waxed paper. 3 to 4 hours in low oven (275)
  10. Place a shallow pan of water on the bottom of the oven for moisture.
Recipe Notes

Dorothy Simmons