English fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | Sifted cake flour |
| 2½ | teaspoon | Baking powder |
| ¼ | teaspoon | Mace |
| 1 | cup | Shortening |
| 1⅞ | cup | Brown sugar |
| 3 | Eggs, well beaten | |
| 1 | teaspoon | Lemon extract |
| 3¼ | cup | Raisins |
| ¼ | cup | Sliced candied orange peel |
| ¼ | cup | Sliced candied lemon peel |
| ¼ | cup | Sliced citron |
| ¼ | cup | Sliced candied cherries |
| 1 | cup | Chopped walnut meats |
| 1 | cup | Fruit juice |
Directions
Sift flour, baking powder and mace together 3 times. Cream shortening and sugar together until fluffy. Add eggs and beat well.
Add lemon extract, fruit and nuts and mix well. Add dry ingredients and fruit juice alternately in small amounts, beating thoroughly after each addition. Pour into tube pan lined with greased brown paper. Bake in a 300 degree oven for between 2 and 2½ hours. Test with a toothpick or your cake tester before removing from the oven.
... from a file of Carl Berger Submitted By GAIL SHIPP On 10-03-94