Mississippi Fruit Cake
Huntsville Heritage Cookbook Junior League of Huntsville, AL1 pound of candied cherries
1 pound of candied pineapple
1 pound of pecans, shelled
1 pound of almonds, shelled
1 pound of walnuts, shelled
1 pound of pitted dates
4 pounds of seedless raisins
1 pound of currants
1/2 pound of white figs
orange and lemon rind, grated, to taste
citron, to taste
flour, to dredge
1 pound of butter
1 pound of sugar
1 dozen eggs, beaten
1 pound of flour
8 ounces of plum, quince, or berry jelly
1 tablespoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of nutmeg
1 cup wine or brandy |
Instructions: Halve cherries; slice pineapple thin. Add broken or halved nuts. Mix all fruit and nuts. Dredge well with flour. Cream butter and sugar; add eggs. Add flour and jelly, then spices mixed in wine. With hands, mix thin batter into floured fruit and nuts. Put in cake pans; bake at least 1 hour in moderate oven (350ºF.) Cakes are done when inserted cake tester or wire comes out clean. Pour wine over hot cakes; cool and wrap. Makes 15 pounds. |
|
