Fruit Cake #3

• 2 pkgs. white raisins
• 1 lb. candied cherries
• 1 lb. candied pineapple (remove sugar)
• 1/2 lb. citron
• 1 lb. dates
• 1/4 lb. orange peel
• 1/4 lb. lemon peel
• 1 lb. pecans, chopped coarse
• 1 lb. black walnuts, chopped coarse
• 2 c. rum, brandy, wine or fruit juice

Soak raisins in 2 c. brandy, rum or wine at least 12 hours before baking cake. Soak in sealed jar (2 quart) and “roll around” occasionally to thoroughly moisten. Add other fruit (except dates) and nuts before mixing batter. Add dates just before adding batter.
NOTE: To make preparation easier I buy 3 lbs. of mixed fruit in place of cherries, pineapple, citron, orange and lemon peel.

Pound Cake Batter:

• 1 lb. butter or oleo
• 1 lb. (2 c.) sugar
• 1 doz. (sm.) eggs or 9 lg.
• 1 c. rum, wine or brandy
• 1 lb. (4 c.) flour
• 1 tsp. baking powder
• 2 tsp. salt
• 2 tsp. allspice
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. cloves

Pound Cake:

Cream butter and sugar. Add unbeaten eggs, one at a time. Combine sifted flour with other dry ingredients. Add flour and liquid alternately beginning and ending with flour mixture.

Add dates to other fruits and nuts. Combine with batter (large pan).

Grease pans, paper line and grease paper. Pack mixture evenly into pans. Fill two-thirds full. Cover loaves lightly with large sheets of brown paper to bake.

Yield: 10 loaves (1 lb.). Baking Temperature: 300 degrees. Baking Time: 1 1/4 hours.