Rich Dark Fruit Cake
|Candied pineapple||1 Pound|
|Glace cherries||1 Pound|
|Seedless dark raisins||1 Pound (Blue Variety)|
|Muscat raisins||1 Pound|
|Mixed peels||1 Pound, cut up|
|Canned crushed pineapple||10 Ounce, drained (1 Can)|
|Butter||1 1⁄2 Cup (24 tbs)|
|Brown sugar||2 1⁄2 Cup (40 tbs)|
|Dark molasses||1⁄2 Cup (8 tbs) (Cooking Type)|
|Baking powder||4 Teaspoon|
|Unsifted pastry flour||5 Cup (80 tbs)|
|Mixed spices||1 Tablespoon|
Dredge prepared fruit and nuts with 1 cup of the flour.
Cream next five ingredients together.
Make pineapple juice up to 1 cup with orange juice or brandy.
Add to creamed mixture alternately with dry ingredients sifted together.
Add fruit mixture.
Steam cakes 3 to 4 hours, depending on size; then bake at 300F for 45 minutes, or until top is dry.