Very Best Fruit Cake
|Candied cherries||1 Pound|
|Candied pineapple||1 Pound|
|Lemon peel||1 Pound|
|Orange peel||1 Pound|
|Rum||1 1⁄2 Cup (24 tbs)|
|Flour||4 Cup (64 tbs)|
|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Honey||1 Cup (16 tbs)|
|Eggs||10 , well beaten|
|Baking powder||2 Teaspoon|
|Powdered cloves||1 Teaspoon|
|Fruit juice||12 Tablespoon|
Prepare the fruit and peel it, shell the nuts, and put all through the food chopper.
Stir the rum in well and let stand in a closed vessel overnight.
Next morning, dredge the fruit in 1/2 cup flour.
Cream the shortening with the sugar and add the honey.
Stir in the beaten eggs and beat till smooth.
Sift the remaining flour with the dry ingredients and add.
Add the fruit juices and blend thoroughly.
Pour the batter over the floured fruit and mix until all fruit is well covered with batter.
Line greased baking pans with three layers of waxed paper, allowing 1/2 inch of paper to extend above all sides of the pans.
Pour the batter into the pans.
Do not flatten it.
Put into the oven with the cake a pan containing 2 cups water, and replenish the water while baking.
This moisture gives a high gloss and nice texture to the cake.
Bake 4 hours at 250°.
Jesse makes the cake and stores it in tins, well ahead of Christmas.
He "cures" it by pouring, from time to time, 1/2 jigger, or more, of rum, over the top of the cake.
Treated thus, it is a fit companion, in fact an appropriate partner, for the brandied cherries and mint cordial that add so much to Yuletide or Carnival conviviality in the Southland's merriest homes.