Yield: 1 servings
|2 cups||Chopped dried apricots|
|2 cups||Seeded raisins, chopped|
|⅔ cup||Chopped candied cherries|
|⅔ cup||Chopped candied orange peel|
|⅔ cup||Chopped citron|
|½ cup||Blanched almonds, shaved|
|1 teaspoon||Grated lemon rind|
|4 cups||Sifted cake flour|
|1 teaspoon||Baking powder|
Combine fruits, nuts and rind with half of flour. Cream shortening and sugar until fluffy. Beat in eggs, one at a time. Combine remaining flour, salt and baking powder and sift together 3 times.
Add to creamed mixture. Add fruit and nut mixture and blend well.
Pour into greased loaf pans lined with greased brown paper. Bake in a 300 degree over for 1½ hours. Makes 4 loaves (7x3x2 ½) Original Poster Not Shown on File Submitted By GAIL SHIPP On 11-15-95