| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
California |
Cakes, Fruits |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 (275°) 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:
Kathleen's Recipe Swap Page recipes@escape.ca
http://www.escape.ca/~myhome/recipes
Posted to MM-Recipes Digest by Recipes <recipes@escape.ca> on Nov 16, 1999
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