|1½ cup||Sifted all purpose flour|
|2 teaspoons||Baking powder|
|6 \N||Eggs, well beaten|
|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