Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Chopped dried apricots |
2 cups | Seeded raisins, chopped |
⅔ cup | Chopped candied cherries |
⅔ cup | Chopped candied orange peel |
⅔ cup | Chopped citron |
½ cup | Blanched almonds, shaved |
1 teaspoon | Grated lemon rind |
4 cups | Sifted cake flour |
1½ cup | Shortening |
1½ cup | Sugar |
8 \N | Eggs |
1 teaspoon | Salt |
1 teaspoon | Baking powder |
Combine fruits, nuts and rind with half of flour. Cream shortening and sugar until fluffy. Beat in eggs, one at a time. Combine remaining flour, salt and baking powder and sift together 3 times.
Add to creamed mixture. Add fruit and nut mixture and blend well.
Pour into greased loaf pans lined with greased brown paper. Bake in a 300 degree over for 1½ hours. Makes 4 loaves (7x3x2 ½) Original Poster Not Shown on File Submitted By GAIL SHIPP On 11-15-95