Hawaiian Fruit Cake
- 1¾ cups raisins
- 2½ cups mix candied fruit
- ½ cup dates, cut in half
- ¾ cup candied cherries
- 1¼ cups macadamia nuts
- 1¼ cups shredded coconut
- 1 1/3 cups enriched flour
- 1 cup brown sugar
- 2/3 cup shortening
- 4 eggs
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. soda
- ½ cup guava jelly
- 1 tbsp. brandy
- 1 tbsp. sherry
- ½ tsp. ginger juice
Mix fruits and nuts with half the flour. Cream sugar and shortening; beat in eggs. Sift spices and soda with remaining flour; add to creamed mixture. Combine jelly, brandy, sherry and ginger juice with fruit; mix well with batter. Pour into oiled and waxed paper lined pans. Bake at 275 degrees for 3 hours. Yield: 2-lb. loaves or 1 loaf and 36 small cakes. Bake small cakes 1 hour at 275 degrees.
