| HOLIDAY FRUIT CAKE |
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Makes one 9 x 5 x 3-inch loafCake: 1 pound 4 ounces candied mixed fruit (diced) 3/4 cup chopped pecans or walnuts 3/4 cup dates (cut up) 1 cup raisins 1/4 cup enriched flour 1 cup sifted enriched flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon double-acting baking powder 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/2 cup CRISCO Oil 1/2 cup brown sugar, packed 2 eggs 1/4 cup sour milk * 1/4 cup molasses Cherries or pineapple, optional Brown Sugar Glaze Topping: 1/2 cup brown sugar 1/3 cup light corn syrup 1/3 cup water 2 tablespoons lemon juice 2 tablespoons water For cake, mix fruit and nuts with 1/4 cup flour until well coated. Combine 1 cup flour, salt, soda, baking powder and spices. Blend Crisco Oil and brown sugar, add eggs and beat thoroughly. Add dry ingredients alternately with sour milk and molasses. Beat well. Fold nuts and fruit into batter, mixing until evenly distributed. Turn into well greased and floured 9 x 5 x 3 loaf pan. Bake at 300ºF about 2 hours. If desired, use cherries and pineapple for decoration. For thin glaze topping, combine all ingredients except lemon juice and place over low heat. Boil 2 minutes. Add lemon juice. Spread on warm cake. *To make sour milk from fresh milk, add a few drops of lemon juice to the milk before beginning the fruit cake. Allow the mixture to stand at least five minutes. |
