Colorful deluxe fruit cake

5

Ingredients

QuantityIngredient
cupSifted all purpose flour
2teaspoonsBaking powder
1teaspoonSalt
½teaspoonNutmeg
½teaspoonCinnamon
¼teaspoonAllspice
½teaspoonMace
¼teaspoonClove
1cupButter
½cupSugar
½cupHoney
6Eggs, well beaten
1teaspoonVanilla
½cupOrange juice
2poundsDeluxe fruit mix
¼pounds(1/2 cup) citron peel, diced
½pounds(1 cup) glace cherries, halved
½poundsRaisins (1-1/2 cups)
½poundsBlanched almonds (1-1/2 cups)
Cut into strips and toasted
½cupFlour for dredging fruit

Directions

Sift together the 1-½ cups flour, baking powder, salt and spices. Cream butter, gradually add sugar and honey, beat until fluffy. Add eggs and vanilla gradually. Beat well. Add flour-spice mixture alternately with orange juice, beating until smooth after each addition. Add peels, fruits and nuts dredged with the remaining ½ cup flour. Mix well. Turn into pans lined with three thicknesses of greased brown paper. Fill 8x8x3 pan (large fruit cake pan) with batter. This will fill pan about ¾ full.

Bake at 300 F for approximately 2-½ hours for 8 inch fruit cake pan, less for smaller pans. Makes about 5-½ lbs of fruitcake.

Origin: Found in old recipe box got from garage sale. Shared by: Sharon Stevens