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