Dark Fruit Cake Recipe
Ingredients
| Mixed fruits | 3 1/2 Cup (16 tbs), diced | |
| Seedless raisins | 1 1/4 Cup (16 tbs) | |
| Seedless raisins | 1 1/4 Cup (16 tbs) | |
| California walnuts | 1 Cup (16 tbs), chopped | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Enriched flour | 3 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Brown sugar | 2 Cup (16 tbs) | |
| Eggs | 4 Large | |
| Grape juice | 3/4 Cup (16 tbs) |
Directions
Mix fruits and peels, raisins, and nuts.
Sift together flour, baking powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating well after each.
Add sifted dry ingredients to creamed mixture alternately with grape juice, beating smooth after each addition.
Pour batter over fruits and mix well.
Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides.
Pour batter into pans, filling 3/4 full; do not flatten.
Bake in very slow oven (275°) 3 to 3 1/2 hours or till done.
(Have pan of water on bottom shelf of oven while baking.).
Sift together flour, baking powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating well after each.
Add sifted dry ingredients to creamed mixture alternately with grape juice, beating smooth after each addition.
Pour batter over fruits and mix well.
Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides.
Pour batter into pans, filling 3/4 full; do not flatten.
Bake in very slow oven (275°) 3 to 3 1/2 hours or till done.
(Have pan of water on bottom shelf of oven while baking.).
Chef
