Colorful deluxe fruit cake
5
Ingredients
| Quantity | 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 | 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) |
| Cut into strips and toasted | ||
| ½ | cup | Flour 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