Rum Fruit Cake
|Sugar||2 Cup (32 tbs)|
|Dates||1 Cup (16 tbs), pitted|
|Walnuts||1 Cup (16 tbs)|
|Borden's none such mincemeat||28 Ounce (1 can)|
|Water||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
Bring ingredients to a good rolling boil.
Remove from stove and let cool to lukewarm; then add: 1/2 Cup Dark Rum, 3 Cups Allpurpose Flour, 2 Tsp. Baking Soda.
Turn into a well-greased and floured pan or pans.
Bake at 375 degrees for 45 minutes to 1 hour, or until a cake tester comes out clean.