Soft fruitcake

Yield: 1 Cake

Measure Ingredient
⅔ cup Apricots, dried
1 cup Apples, dried
1 cup Prunes; cooked, slightly sweetened
1 cup Raisins, seedless
¾ cup Shortening
3 Egg; well beaten
2 tablespoons Orange peel; shredded
½ teaspoon Cinnamon
3 teaspoons Baking powder
2¼ cup Flour
¾ cup Water
1 cup Figs, dried
½ cup Peanut butter
2¼ cup Sugar
¾ cup Milk
1 teaspoon Baking soda
1 teaspoon Nutmeg
½ teaspoon Cloves
2 teaspoons Vanilla
1 teaspoon Salt
Maxine Elser, Palo Alto, CA.
in The Household Searchlight cookbook

Wash apricots, cut in small pieces, add ¼ cup sugar, and ¼ cup water. Cover and simmer 10 minutes. Cool. Remove particles of core from apples. Cut apples in small pieces, add ¼ cup sugar, and ¼ cup water. Cover and simmer 10 minutes. Cool. Remove pits from prunes, and cut in small pieces. Remove stems from figs. Cut in small pieces, and add ¼ cup water. Simmer 10 minutes. Cool. Wash raisins in hot water. Drain. Cream shortening with 1¾ cups sugar.

Add peanut butter and mix thoroughly. Add eggs. Add milk and mix well. Sift flour, measure, and sift with other dry ingredients. Add fruits. Blend carefully. Add flavoring. Pour into large tube pan lined with oiled paper. Bake in slow oven (325 F) 1 hour. Reduce temperature to 250 F and continue baking 30 minutes.

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