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    Mississippi Fruit Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 pound of candied cherries
    1 pound of candied pineapple
    1 pound of pecans, shelled
    1 pound of almonds, shelled
    1 pound of walnuts, shelled
    1 pound of pitted dates
    4 pounds of seedless raisins
    1 pound of currants
    1/2 pound of white figs
    orange and lemon rind, grated, to taste
    citron, to taste
    flour, to dredge
    1 pound of butter
    1 pound of sugar
    1 dozen eggs, beaten
    1 pound of flour
    8 ounces of plum, quince, or berry jelly
    1 tablespoon of cinnamon
    1/2 teaspoon of allspice
    1/2 teaspoon of nutmeg
    1 cup wine or brandy

    Halve cherries; slice pineapple thin. Add broken or halved nuts. Mix all fruit and nuts. Dredge well with flour. Cream butter and sugar; add eggs. Add flour and jelly, then spices mixed in wine. With hands, mix thin batter into floured fruit and nuts. Put in cake pans; bake at least 1 hour in moderate oven (350�F.) Cakes are done when inserted cake tester or wire comes out clean. Pour wine over hot cakes; cool and wrap. Makes 15 pounds.

    Recipe




 

 

 


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