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HONEY BLOND FRUIT CAKE




Source of Recipe


HELEN BUTTERWORTH






List of Ingredients



• 1 CUP DRIED PRUNES
  
• 1 CUP DRIED APRICOTS
  
• 1 1/2 CUPS SEEDLESS RAISINS
  
• 1 1/2 CUPS GOLDEN SEEDLESS RAISINS
  
• 1 CUP BLANCHED ALMONDS
  
• 1 CUP WALNUTS
  
• 1 CUP CANDIED CHERRIES
  
• 2 CUPS DICED CANDIED PINEAPPLE
  
• 2 1/2 CUPS MIXED PEEL
  
• 1 1/4 CUPS SHORTENING
  
• 1 1/4 CUP HONEY
  
• 6 EGGS
  
• 2 1/2 CUPS SIFTED BREAD FLOUR
  
• 1 TSP BAKING POWDER
  
• 1 TSP CINNAMON
  
• 1/2 TSP CLOVES
  






Instructions



1. COVER PRUNES AND APRICOTS WITH BOILING WATER AND LET STAND 5 MINUTES
   
2. RINSE AND DRAIN RAISINS
   
3. CUT PRUNES FROM PITS INTO SMALL PIECES
   
4. SLICE APRICOTS, SLIVER THE ALMONDS AND CHOP WALNUTS COARSLEY
   
5. HALVE CHERRIES
   
6. COMBINE ALL FRUITS
   
7. BLEND THE SHORTENING AND HONEY TOGETHER
   
8. ADD UNBEATEN EGGS ONE AT A TIME BEATING WELL EACH TIME
   
9. BLEND IN SIFTED DRY INGREDIENTS INCLUDING SPICES
   
10. ADD FRUITS AND NUTS
    
11. FILL PREPARED PANS ABOUT 1/2 TO 1 INCH FROM THE TOP
    
12. BAKE IN A 250 DEGREE OVEN 5 HOURS FOR A 10 INCH TUBE PAN OR 2 HOURS FOR SMALL LOAVES