Dark Fruit Cake
|Mixed diced fruits and peels||1 1⁄2 Pound (3 1/2 Cups, For Fruit Cake)|
|Dark seedless raisins||8 Ounce (1 1/4 Cups)|
|Light seedless raisins||8 Ounce (1 1/4 Cups)|
|Chopped california walnuts||4 Ounce (1 Cup)|
|Chopped pecans||4 Ounce (1 Cup)|
|Sifted enriched flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
|Eggs||1 Cup (16 tbs) (4 Large Sized)|
|Grape juice||3⁄4 Cup (12 tbs)|
Mix fruits and peels, raisins, and nuts.
Sift together flour, baking powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well.
Thoroughly cream shortening and sugar; add eggs, one at a time, beating well after each.
Add sifted dry ingredients to creamed mixture alternately with grape juice, beating smooth after each addition.
Pour batter over fruits and mix well.
Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides.
Pour batter into pans, filling 3/4 full; do not flatten.
Bake in very slow oven (275°) 3 to 3 1/2 hours or till done.
(Have pan of water on bottom shelf of oven while baking.).