Dark fruit cake Ingredients: 1/2 lb Currants 1 lb Raisins; seedless 1 lb Dates; pitted - quartered 1/2 lb Candied pineapple 1/2 lb Candied cherries 1/2 lb Almonds; blanched 1/2 lb Pecans; shelled 1/4 lb Citron; sliced 1/4 lb Orange peel; sliced 1/4 lb Lemon peel; sliced 1/2 lb Butter; or other fat 1 c Sugar 6 ea Eggs 3 c All-purpose flour 1/2 ts Baking soda 1 1/2 ts Cinnamon 1 ts Nutmeg 1/2 ts Allspice 1/2 c Grape juice Or 1/2 c Orange juice Or 1/2 c Brandy 1/2 c Honey; or molasses
Prepare the fruit & nuts; put them in a mixing bowl; sift the flour , soda, & spices over the fruit & mix with fingertips until the pieces are coated with flour. Cream the butter; stir in sugar gradually, then the beaten eggs. Stir in the flour, fruit, & nut mixture alternately with the grape juice & honey. Fill paper-lined pans almost to the top with this mixture. Bake large loaves for 4 to 4 1/2 hours in a very slow oven 250 F. and& small loaves for 3 to 3 1/2 hours at 275 F. The cakes are improved by setting a shallow pan of water on the floor of the oven during baking. In the absence of an automatically regulated oven, the cakes should be steamed rather than baked. Tie several layers of waxed or greased paper over the tops of the pans; place on racks of a steamer; steam for the period indicated for baking; remove the paper covers from the pans; set pans in a very slow oven 250 F. for 1/2 to 1 hour to dry the surface. Store the cooled cakes for at least 2 weeks before using; a longer period is preferable. Source: The Hood Basic Cook Book, (c) 1949 by Houghton Mifflin Co. Source: Hood Basic Cook Book --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
