5 Pound Western Fruit Cake
Not sure if anyone eats fruitcake anymore but in the Spann cookbook
Course
Dessert
Servings
Prep Time
10
People
30
Minutes
Cook Time
04:00
Hours
Servings
Prep Time
10
People
30
Minutes
Cook Time
04:00
Hours
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
Sift flour once, measure, add other dry ingredients and sift together 3 times.
Cut fruits and nuts leaving them in rather large pieces.
Dust the fruit with 1/2 cup of the flour mixture.
Cream the butter and brown sugar; add marmalade and mix well.
Stir in one cup flour mixture.
Alternate the fruit juice and rest of flour, stir until smooth.
Fold in the well-beaten eggs.
Add fruits and nuts.
Bake in 2 loaf or tube pan lined well with waxed paper. 3 to 4 hours in low oven (275)
Place a shallow pan of water on the bottom of the oven for moisture.
Recipe Notes
Dorothy Simmons
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