Rum Fruit Cake Recipe
Ingredients
| Sugar | 2 Cup (32 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Dates | 1 Cup (16 tbs), pitted | |
| Walnuts | 1 Cup (16 tbs) | |
| Can borden's none such mincemeat | 11 Pound | |
| Water | 2 Cup (32 tbs) | |
| Cloves | 1 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Cherries | 1⁄2 Cup (8 tbs), candied | |
| Pecans | 1⁄2 Cup (8 tbs) | |
| Salad oil | 1⁄2 Cup (8 tbs) |
Directions
Bring ingredients to a good rolling boil.
Remove from stove and let cool to lukewarm; then add: 1/2 Cup Dark Rum, 3 Cups Allpurpose Flour, 2 Tsp. Baking Soda.
Mix well.
Turn into a well-greased and floured pan or pans.
Bake at 375 degrees for 45 minutes to 1 hour, or until a cake tester comes out clean.
Remove from stove and let cool to lukewarm; then add: 1/2 Cup Dark Rum, 3 Cups Allpurpose Flour, 2 Tsp. Baking Soda.
Mix well.
Turn into a well-greased and floured pan or pans.
Bake at 375 degrees for 45 minutes to 1 hour, or until a cake tester comes out clean.
Chef
