Yield: 1 Cake
|⅔ cup||Apricots, dried|
|1 cup||Apples, dried|
|1 cup||Prunes; cooked, slightly sweetened|
|1 cup||Raisins, seedless|
|3 \N||Egg; well beaten|
|2 tablespoons||Orange peel; shredded|
|3 teaspoons||Baking powder|
|1 cup||Figs, dried|
|½ cup||Peanut butter|
|1 teaspoon||Baking soda|
|\N \N||Maxine Elser, Palo Alto, CA.|
|\N \N||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.