4 1/2 c Sifted cake flour
1 ts Baking powder
1/2 ts Cloves
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Mace
1 lb Shortening
1 lb Brown sugar
10 Eggs, well beaten
1/2 lb Candied cherries,cut in half
1/2 lb Candied pineapple, diced
1 lb Dates, seeded and sliced
1 lb Raisins
1 lb Currants
1/2 lb Citron, thinly sliced
1/2 lb Candied orange and lemon
Peel, sliced
1/2 lb Nut meats, chopped
1 c Honey
1 c Molasses
1/2 c Cider
Sift flour, baking powder and spices together 3 times. Cream
shortening
and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and
cider.
Add flour in small amounts, mixing well after each addition. Turn into
cake pans which have been greased, lined with heavy paper and again
greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3
inch
pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans
about 2
1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with
toothpick before removing from the oven. Makes 10 pounds of cake.
Spread
ornamental icing on top and sides of cake and decorate with simple
borders
and rosettes of icing. Randy Rigg The Pinnacle Club BBS 812-963-9139
