November 8, 1955 Best Dark Fruit Cake

Best Dark Fruit Cake

For 5 Pounds      Ingredients                     For 15 Pounds
2 pounds             Mixed Candied Fruit      6 pounds
1 c.                     White Raisins                 1 pound
1 c.                     Seedless Raisins             1 pound
1 c.                     Currants                         1 pound
2 c.                     Pecans, chopped            2 pound
1/3 c.                  Flour, for dredging          1 c.
1 1/3 c.               Flour for mixing               4 c.
1 t.                     Cinnamon                        1 T.
1 t.                      Allspice                          1 T.
1/4 t.                   Mace                             3/4 t.
1/4 t.                   Nutmeg                          3/4 t.
1/4 t.                   Soda                              1 t.
3/4 t.                   Salt                                 2 t.
2/3 c.                  Shortening                       1 pound
2/3 c.                  Brown Sugar                   1 pound
4                         Eggs                                12
1/3 c.                  Molasses                         1 c.
23 c.                   Strawberry jam                2 c.
1/3 c.                  Fruit juice                        1 c.

Select and grease pans, then line with heavy waxed paper. Prepare fruits and nuts and collect other ingredients before starting to mix. For mixing 5 pounds you will need a six quart bowl, a large dishpan is fine for 15 pounds. Mix fruits and pecans. Sprinkle with dredging flour and mix well. Sift mixing flour, spices, soda and salt together. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Beat egg yolks well. Add flour mixture by thirds alternately with fruit juice. Stir in fruit. Whip egg whites until stiff but not dry, fold into the batter. Turn into pans and bake in a slow oven 275 degrees as follows:

• 1 pound cakes  . . . . 2 1/2 hours
• 2 pound cakes  . . . . 3 to 3 1/2 hours
• 3 pound cakes  . . . . 3 1/2 to 4 hours
• 5 pound cakes  . . . . 4 to 4 1/2 hours

Note: Place pan containing 2 c. water on bottom shelf of oven to get greater volume, moist texture and shiny glaze.