Dixie fruit cake

Yield: 12 Servings

Measure Ingredient
¾ cup Sherry
1 pounds Shredded citron
1 pounds Halved crystallized each red and green cherries
1 pounds Crystallized pineapple
¾ pounds Shredded blanched almonds
¼ pounds Shredded candied orange rind
2 cups Golden raisins
4 cups Chopped pecans
4½ cup Sifted flour
3 teaspoons Baking powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
¾ cup Brown sugar
¾ teaspoon Grnd mace
¾ teaspoon Grnd cinnamon
¾ teaspoon Grnd allspice
1 teaspoon Vanilla
12 \N Egg whites

Pour sherry over raisins. allow to soak over night Combine fruits and almonds. Sift three cups of flour with the baking powder and salt..sprinkle the remaining cup of four over the fruits and almonds, striring it in thoroughtly.

Cream the butter and sugar together, then add the sifted dry ingredients together, then add the sifted dry ingredients with the sherry and raisins.

Mix very throughly and then work in the fruit-nut mixture and the vanilla.

Finally fold in the srtiffly beaten egg whites. Turn into a well greased tube pan lined with greased paper, and bake in a slow oven [275] for 2½ to three hours.

Cool. then store in air tight container.

NOTE: to store wrap with cheescloth soaked in sherry if desired. A cut apple may be placed inside container with cake.

Posted to MM-Recipes Digest V4 #267 by Silkia@... on Oct 10, 1997

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