Fruit Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon mace
1 pound butter, or margarine
1 pound sifted brown sugar
8 eggs well beaten
1/2 pound each, candied cherries, citron, orange, and lemon peel, finely sliced
1 pound almonds, blanched and shredded
1 pound seedless raisins
1 pound currants
1/2 cup water
1 cup honey
1/2 cup molasses
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Directions: |
Directions:Sift flour once, measure and add soda, baking powder, salt and spices and sift together three times. Work butter with spoon until creamy, add sugar gradually, beating after each addition until light and fluffy. Add eggs. Blend well. Add fruits and nuts. Add water, honey and molasses. Beat well. Add flour gradually, mixing until well blended. Turn into 2 paper lined tube pans. Bake in slow oven (250 degrees) for 3 1/2 hours. Cool. Remove paper and store. |
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Number Of
Servings: |
Number Of
Servings:Makes 10 pounds of fruit cake |
Personal
Notes: |
Personal
Notes: On this recipe Mary Elizabeth Finley noted: I always substitute white raisins for currants-pound for pound. Also, I used 1/2 pound of candied cherries to replace citron, and I used candied pineapple to replace orange and lemon peel. Sometimes I got 1/2 of the pineapple in a green color-just to be pretty. Also, I used pecans instead of almonds. I have never had a failure with this fruit cake, just haven't made one since I became diabetic. Your dad always says, don't bother.
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