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Honey Fruit Cake

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Ingredients
  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)
  Eggs 4
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Cinnamon 1 Teaspoon
  Allspice 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party

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