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Title: Thanksgiving Fruitcake
Categories: Dessert Fruit Cake Historic
Yield: 1 Fruitcake
| 1 | c | Oil |
| 1 | c | Firmly packed brown sugar |
| 4 | Egg yolks | |
| 2 | ts | Ground allspice |
| 2 | ts | Ground cinnamon |
| 1 | ts | Ground cloves |
| 2 | ts | Salt |
| 1 | ts | Baking powder |
| 3 | c | Flour |
| 1 | c | Fruit juice |
| 1 1/2 | c | Chopped candied cherries |
| 1 | c | Shaved citron |
| 1 | c | Chopped figs |
| 1 | c | Chopped candied pineapple |
| 1 | c | Raisins |
| 3 | c | Chopped nuts |
| 4 | Egg whites, stiffly beaten |
Mix the oil, sugar, and egg yolks in a large mixing bowl; beat well for about 2 minutes. Sift all of the spices together; add salt, baking powder, and 2 cups flour. Add flour mixture, alternately with the fruit juice to the first mixture. Now mix the fruit and nuts with the remaining cup of flour; add to batter. Fold beaten egg whites into the batter mixture. Pour batter into a 10-inch tube pan. Bake at 275F. for four hours.
This recipe dates from Thanksgiving 1928.
1 RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN
MM Format by John Hartman Indianapolis, IN Thanksgiving 1996
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