Side Pannel
Dark Fruitcake
Ingredients List
- 3 1/2 c (1 1/2 pounds) mixed diced
- -fruits and peels for
- -fruitcakes
- 1 1/4 c (8 ounces) dark seedless
- -raisins
- 1 1/4 c (8 ounces) light seedless
- -raisins
- 1 c (4 ounces) chopped
- -California walnuts
- 1 c (4 ounces) chopped pecans
- 3 c Sifted enriched flour
- 1 ts Each baking powder, salt,
- -cinnamon, allspice
- 1/2 ts Each nutmeg, cloves
- . .
- 1 c Shortening
- 2 c Brown sugar
- 4 lg Eggs (1 cup)
- 3/4 c Grape juice
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/x2 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 (275ø) 3 to 3 1/2 hours or till done. (Place pan
containing 2 cups water on bottom shelf of oven to get cake of greater
volume, moist texture, shiny glaze.) Makes about 6 pounds.
Compliments of:
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/x2 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 (275ø) 3 to 3 1/2 hours or till done. (Place pan
containing 2 cups water on bottom shelf of oven to get cake of greater
volume, moist texture, shiny glaze.) Makes about 6 pounds.
Compliments of:
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