WONDERFUL FRUIT CAKE
Source of Recipe
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Recipe Introduction
I have made these and cut them into bars ..great
gifts...Also great $1.00 under gift.
List of Ingredients
1 CUP OF SOLID SHORTENING
2 CUPS OF SUGAR [ WHITE OR BROWN OR MIX ]
6 CUPS WATER
2 POUNDS OF SEEDED RAISINS
2 POUNDS CURRENTS OR DRIED CRANBERRIES OR CHERRIES
4 CUPS MIXED CANNIED PEELS AND FRUIT LIKE CITRON PINEAPPLE
ORANGE ETC.
1 CUP SLICED MARASCHINO CHERRIES
1/2 CUP MARASCHINO CHERRY JUICE
8 CUPS ALL PURPOSE FLOUR [SIFTED]
4 TEASPOONS SALT
1 TABLESPOON BAKING SODA
1 TABLESPOON BAKING POWDER
1 TABLESPOON GROUND NUTMEG
2 TEASPOONS GROUND CLOVES
1 TABLESPOON GROUND CINNAMON
Recipe
Boil together for 5 minutes the
water, shortening, sugar, raisins, currants, berries or dry
cherries, candied fruit and or peels.
remove from heat.
When cool, add nut meats, maraschino cherries and juice.
In a lrge bowl mix throughly mix togaether sifted
flour,baking powder, sat,soda,and dry spices.
Next mix dry ingredients into other ingredients.
Line greased baking pans of what ever size you choose with
parchment or heavy waxed paper,brushed with melted butter.
fill pans 3/4 full of batter.
Bake 4 to 5 hours for large pans and less time for smaller
pans.
they are done when a toothpick comes out of center of cake
dry.
Note from jo..I test with a bamboo skewer.
Strip paper from cakes before they are cool.
when cool,wrap each fruit cakein heavy alumiumn foil and
freeze.
If you like,one cup of brandy,rum or whiskey may be
substituted for
one of the six cups of water called for.This should be added
after the
fruit has been boiled and cooled.This would make 5 cups
water and one
cup alcohol beverage of choice.
As you know fruit cake improves wih age. I usually make mine
,following this recipe in September or October...Helen
Meyer.
Notes from jo:
I am using a candied mix called fruit cake mix by pennant.
On
clearence for $1.99 for 2 pounds.
I had it frozen and is now defrosted. I turned it upside
down to let
the syrups evenly distribute, as they settled to the bottom.
I am using black walnit extract as I have no walnuts and
love the
flavor.
The more varieties of candied peels and fruits and nuts you
add ,the more intersting the texture is.
I have not made this recipe yet ,as it is a new to me. It is
published
in 1953 by Helen Meyer in the complete book of home
freezing.
This will be my costs.
$1.99 for 2 pounds of mix and the mix has 6 cups so I will
only use 4.
That figures out to 3 cups to a pound or 3 cents a cup.
So that will be $1.30 for candied fruit and peels.
1 cup of solid shortening.I am using Crisco butter
flavored....$.36
2 pound raisins....$1.99
2 pounds of dried cranberries....$3.00
1 cup slice maraschino cherries....$1.00
juice included in cherry price.
8 cups of flour..$.23 @ 10 cents a pound.
salt, soda ,powder and spices and extract....$.30
nut meats....$.99
sugar...25 cents
Grand total....$.9.87...the cheapest will be , if lucky this
year about
$8.00 a pound in my area I just checked one company.It will
average low end $10..00 a pound high end $30 or more.
low end means we saving $102.57 on 14 pounds.high end is
$410.57 savings.
So this is really worth doing.
If you live in area where citrus is abundant like ? Rosie in
New
Zealand candy your own peels .
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