Colorful deluxe fruit cake

Yield: 5

Measure Ingredient
1½ cup Sifted all purpose flour
2 teaspoons Baking powder
1 teaspoon Salt
½ teaspoon Nutmeg
½ teaspoon Cinnamon
¼ teaspoon Allspice
½ teaspoon Mace
¼ teaspoon Clove
1 cup Butter
½ cup Sugar
½ cup Honey
6 \N Eggs, well beaten
1 teaspoon Vanilla
½ cup Orange juice
2 pounds Deluxe fruit mix
¼ pounds (1/2 cup) citron peel, diced
½ pounds (1 cup) glace cherries, halved
½ pounds Raisins (1-1/2 cups)
½ pounds Blanched almonds (1-1/2 cups)
\N \N Cut into strips and toasted
½ cup Flour for dredging fruit

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

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