Honey Fruit Cake
|Dried prunes||2 Cup (32 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Slivered, blanched almonds||1 Cup (16 tbs)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Mixed candied fruits||1 Pound|
|Shortening||1 Cup (16 tbs)|
|Honey||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
Cover prunes and apricots with boiling water; let stand for 10 minutes.
Drain and cool.
Remove pits from prunes; chop prunes and apricots.
Combine dried fruits, nuts and candied fruits.
Cream short- ening and honey together; add eggs, one at a time, beating well after each addition.
Sift flour, salt, bak- ing powder and spices together; blend into creamed mixture.
Pour batter over fruits and nuts; mix thor- oughly.
Line 8-inch tube pan with 2 thicknesses of greased brown paper and 1 thickness of greased waxed paper.
Turn batter into pans.
Place shallow pan of hot water in bottom of oven.
Bake at 250 degrees for 3 hours and 30 minutes or until cake tests done.
Decorate cake with nuts and honey- glazed fruit if desired.