Title: Dark Fruitcake
Categories: Cake Fruit
Yield: 6 Servings
| 3 1/2 | c | (1 1/2 pounds) mixed diced fruits and peels for fruitcakes |
| 1 1/4 | c | (8 ounces) dark seedless raisins |
| 1 1/4 | c | (8 ounces) light seedless raisins |
| 1 | c | (4 ounces) chopped California walnuts |
| 1 | c | (4 ounces) chopped pecans |
| 3 | c | Sifted enriched flour |
| 1 | ts | Each baking powder, salt, cinnamon, allspice |
| 1/2 | ts | Each nutmeg, cloves |
| | | . . |
| 1 | c | Shortening |
| 2 | c | Brown sugar |
| 4 | lg | Eggs (1 cup) |
| 3/4 | c | Grape juice |
Mix fruits and peels, raisins, and nuts. Sift together flour, baking
powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating
well after each. Add sifted dry ingredients to creamed mixture alternately
with grape juice, beating smooth after each addition. Pour batter over
fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper,
allowing 1/2 inch to extend above all sides. Pour batter into pans, filling
3/4 full; do not flatten. Bake in very slow oven (275ø) 3 to 3 1/2 hours or
till done. (Place pan containing 2 cups water on bottom shelf of oven to
get cake of greater volume, moist texture, shiny glaze.) Makes about 6
pounds.