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Fruit Cake
 
 

1 cup shortening 1 cup light brown sugar 4 eggs 1 teaspoon mace 1 teaspoon cinnamon 1 teaspoon baking powder Salt 1 tablespoon fruit juice (such as orange or apple) 1 tablespoon milk 1 pound currants 1 pound raisins ¼ pound finely chopped dates ¼ pound thinly sliced citron  Cream shortening, add sugar a little at a time, creaming thoroughly. Beat egg yolks until light and lemon colored, and whites until stiff and dry. Add to the creamed butter and sugar. Then add milk, fruit juice, and chopped nuts and fruits which have been rolled in some of the flour. Then add remaining flour, which has been thoroughly sifted with other dry ingredients. Beat mixture thoroughly and place in deep round cake pans which have been lined with heavy oiled paper. Bake three hours in a very slow oven (275° F), covering the cake with heavy oiled paper the last hour if necessary to keep it from becoming too brown. Decorate with bits of candied fruits, choosing the fruits to add color. Cherries, apricots, pineapple, etc., add a festive holiday air.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.