Favorite dark fruit cake
- 2 lb seeded rasins
- 1 lb white raisins
- 1/2 lb pecans
- 1 lb cherries
- 1/2 lb pineapple
- 1/2 lb each citron, orange, and lemon peel
- 1/2 lb. black or english walnuts
- 1 can pitted red cherries, unsweetened
- 1 lb dark brown sugar
- 1 lb strawberry preserves
Batter:
- 1/2 lb butter
- 7 eggs
- 5 cups flour. more if batter is too thin
- 1 tbsp cinnamon
- 1 tsp allspice
- 1 tsp cloves
- 1 tsp nutmeg or mace
- 1 small glass jelly
- 1/2 cup cherry juice
- 3/4 cup dark syrup or molasses
- 1/2 cup wine
- 2 oz brandy
- 2 tsp vanilla
- 1 tsp B.P.
- 1/2 tsp soda
Cut nuts in half. White raisins soaked in wine 1 hour. Combine nuts and fruit reserving part of crystalized fruit for decorating. Dredge fruits with 2 cups flour and mix very well. Let stand while preparing batter. Seedless raisins are OK.
Cream butter well, gradually add the sugar, beating well with each addition. When mixture is creamy and fluffy add the whole eggs one at a time, beating well with each addition. Add cherry juice, sift remaining flour with spices, B.P. and soda. Gradually add to the butter mixture alternately with the liquid ingredients. Stir in jelly and liquor if used. Both the liquor and wine may be omitted.