No-bake fruit cake
to make in advance or a few days before serving
- 1 cup seedless raisins, half dark, half golden
- 1 cup chopped dates
- ½ cup chopped walnuts
- ½ cup candied cherries
- ½ cup soft butter or margarine
- ¼ cup honey
- 1 teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon mace
- ¼ teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ cup evaporated milk
- 1 teaspoon vanilla
- 1 ½ cup mixed candied fruits
- 5 cups vanilla wafer or graham cracker crumbs
Cut raisins, dates, walnuts and cherries in quarters and combine. Cream together butter, honey, salt and spices. Blend in milk and vanilla. Combine all ingredients thoroughly. Pack firmly into lightly buttered or oiled 5 to 6 cup mold. Cover tightly and chill. Makes about 3 pounds.
Pound cake
- ¾ lb. or 3 sticks of margarine.
- 3 ½ cup sifted flour
- 2 teaspoons fresh lemon juice
- 2 cup sugar
- 8 whole eggs
- 1 teaspoon vanilla
Place butter in large mixing bowl and cream until light. Add sugar and cream until fluffy. Add eggs, one at a time, alternately with sifted flour, keeping mixer on medium speed. Scrape the bowl well during the mixing process. After 4 eggs have been added and blended, add juice and blend thoroughly with other 4 eggs. Batter will be thick. Spoon into a 3 quart tube pan which has been greased thoroughly and dusted with flour.
Bake at 350 ºF for 1 ½ hours. Cool 5 minutes before serving.