Laurine'S Christmas Cake
|Shortening||1 Cup (16 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , separated|
|Fruit juice||1⁄4 Cup (4 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Molasses||1⁄2 Cup (8 tbs), heated|
|Drained maraschino cherries||1⁄2 Cup (8 tbs)|
|Cut candied pineapple||1⁄2 Cup (8 tbs)|
|Cut seeded raisins||3 Cup (48 tbs)|
|Seedless raisins||3 Cup (48 tbs)|
|Currants||1 Cup (16 tbs)|
|Cut citron||1⁄2 Cup (8 tbs)|
|Cut candied orange peel||1⁄2 Cup (8 tbs)|
|Cut candied lemon peel||1⁄2 Cup (8 tbs)|
|Cut pitted dates||3⁄4 Cup (12 tbs)|
|Blanched toasted almonds halves||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Ground cloves||1⁄2 Teaspoon|
Work the shortening with the back of a spoon until light and fluffy.
Add the brown sugar gradually while continuing to work with the back of a spoon until fluffy.
Add the beaten egg yolks and fruit juice, and mix well.
Dissolve the soda in the heated molasses.; add to shortening mixture.
Combine the fruits and almonds, and mix with 2 tablesp of the sifted dry ingredients.
Add with the sifted dry ingredients to the creamed mixture and mix all thoroughly.
Fold in the stiffly beaten egg whites.
Bake in two greased loaf pans lined with waxed paper, one measuring 10" x 5" x 3" and the other measuring 8 3/8" x 4 3/8" x 2 3/4".
Bake in a slow oven of 300°F 2 1/2 hrs for the larger loaf, and 2 hrs for the smaller loaf.