Title: Soft Fruit Cake
Categories: Cake Blank
Yield: 6 Servings
| 2/3 | c | Dried apricots |
| 1 | c | Dried apples |
| 1 | c | Cooked, slightly sweetened prunes |
| 1 | c | Seedless raisins |
| 3/4 | c | Shortening |
| 3 | | Eggs, well beaten |
| 2 | tb | Shredded orange peel |
| 1/2 | ts | Cinnamon |
| 3 | ts | Baking powder |
| 2 1/4 | c | Flour |
| 3/4 | c | Water |
| 1 | c | Dried figs |
| 1/2 | c | Peanut butter |
| 2 1/4 | c | Sugar |
| 3/4 | c | Milk |
| 1 | ts | Baking soda |
| 1 | ts | Nutmeg |
| 1/2 | ts | Cloves |
| 2 | ts | Vanilla |
| 1 | ts | Salt |
Wash apricots, cut in small pieces, add 1/4 cups sugar, and 1/4 cup water.
Cover and simmer 10 minutes. Cool. Remove particles of core from apples.
Cut apples in small pieces, add 1/4 cup sugar, and 1/4 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 1/4 cup water. Simmer
10 minutes. Cool. Wash raisins in hot water. Drain. Cream shortening
with 1 3/4 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. Maxine Elser, Palo
Alto, CA.