| Dixie Fruit Cake
Categories: Sherry, Raisin, Orange, Butter, Apple, Fruits, Cakes, Holiday
3/4 cup of sherry
1 pound of shredded citron
1 pound of halved crystallized each red & green cherries
1 pound of crystallized pineapple
3/4 pound of shredded blanched almonds
1/4 pound of shredded candied orange rind
2 cups of golden raisins
4 cups of chopped pecans
4 1/2 cups of sifted flour
3 teaspoons of baking powder
1 teaspoon of salt
2 cups of butter
2 cups of sugar
3/4 cup of brown sugar
3/4 teaspoon of ground mace
3/4 teaspoon of ground cinnamon
3/4 teaspoon of ground allspice
1 teaspoon of vanilla
12 Egg whites |
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Pour sherry over raisins. allow to soak over night Combine fruits and almonds. Sift three cups of flour with the baking powder and salt.. Sprinkle the remaining cup of four over the fruits and almonds, stirring it in thoroughly. Cream the butter and sugar together, then add the sifted dry ingredients together, then add the sifted dry ingredients with the sherry and raisins. Mix very thoroughly and then work in the fruit-nut mixture and the vanilla. Finally fold in the stiffly beaten egg whites. Turn into a well greased tube pan lined with greased paper, and bake in a slow oven 275ºF. for 2 1/2 to three hours. Cool. then store in air tight container. NOTE: to store wrap with cheese cloth soaked in sherry if desired. A cut apple may be placed inside container with cake. Posted to MM-Recipes Digest V4 #267 by Silkia@aol.com on Oct 10, 1997
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