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Receta Grandmother's Fruit Cake
by CookEatShare Cookbook

Grandmother's Fruit Cake
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  Raciónes: 12

Ingredientes

  • 1 1/4 c. sugar
  • 1 c. shortening
  • 6 Large eggs
  • 1/3 c. currant jelly
  • 4 c. flour for cake batter
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1/3 c. grape juice
  • 1/2 c. figs, cut up
  • 1/2 pound raisins
  • 1/2 pound citron, minced
  • 3/4 c. candied pineapple, minced
  • 3/4 c. candied cherries, minced
  • 1 c. nutmeats, minced
  • 1 teaspoon lemon extract
  • 1 teaspoon orange extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon mace
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice

Direcciones

  1. Cream sugar and shortening together till light and fluffy. Add in Large eggs that have been beaten slightly. Add in extracts. Add in jelly and stir well. Add in soda to grape juice and stir into cake batter, mixing well. Batter will be thin and lumpy. Sift and measure flour, add in spices and salt. Add in a bit of additional flour to fruits so they won't stick together. Add in fruits and flour to cake batter alternately. This should make a medium stiff dough.
  2. Place in pans that have been lined with brown paper and greased. Decorate with candied pineapple slices, nutmeat halves and candied cherries. Bake in slow to moderate oven till done. Remove from pans after cooling slightly to racks -- leave till thoroughly cold. Wrap in white cloths for storage. About every 4 to 5 days spoon 1 to 2 Tbsp. red cooking wine over each cake so they will get moist. Cakes should be made about 1 month before Christmas. Store in a dry place.