Honey Fruit Cake Recipe
Ingredients
| Dried prunes | 2 Cup (16 tbs) | |
| Dried apricots | 1 Cup (16 tbs) | |
| Seedless raisins | 1 Cup (16 tbs) | |
| Blanched almonds | 1 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs), coarsely chopped | |
| Candied fruits | 1 Pound | |
| Shortening | 1 Cup (16 tbs) | |
| Honey | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Mace | 1/4 Teaspoon |
Directions
Cover prunes and apricots with boiling water; let stand for 10 minutes.
Drain and cool.
Remove pits from prunes; chop prunes and apricots.
Combine dried fruits, nuts and candied fruits.
Cream short- ening and honey together; add eggs, one at a time, beating well after each addition.
Sift flour, salt, bak- ing powder and spices together; blend into creamed mixture.
Pour batter over fruits and nuts; mix thor- oughly.
Line 8-inch tube pan with 2 thicknesses of greased brown paper and 1 thickness of greased waxed paper.
Turn batter into pans.
Place shallow pan of hot water in bottom of oven.
Bake at 250 degrees for 3 hours and 30 minutes or until cake tests done.
Decorate cake with nuts and honey- glazed fruit if desired.
Drain and cool.
Remove pits from prunes; chop prunes and apricots.
Combine dried fruits, nuts and candied fruits.
Cream short- ening and honey together; add eggs, one at a time, beating well after each addition.
Sift flour, salt, bak- ing powder and spices together; blend into creamed mixture.
Pour batter over fruits and nuts; mix thor- oughly.
Line 8-inch tube pan with 2 thicknesses of greased brown paper and 1 thickness of greased waxed paper.
Turn batter into pans.
Place shallow pan of hot water in bottom of oven.
Bake at 250 degrees for 3 hours and 30 minutes or until cake tests done.
Decorate cake with nuts and honey- glazed fruit if desired.
Chef
