| Soft Fruitcake
Categories: Holiday, Milk, Raisin, Christmas, Orange, Butter, Apple, Cakes
2/3 cup of apricots, dried
1 cup of apples, dried
1 cup of prunes, cooked, slightly
1 cup of raisins, seedless
3/4 cup of shortening
3 Eggs, well beaten
2 tablespoons of Orange peel, shredded
1/2 teaspoon of cinnamon
3 teaspoons of Baking powder
2 1/4 cups of flour
3/4 cup of water
1 cup of figs, dried
1/2 cup of peanut butter
2 1/4 cups of sugar
3/4 cup of milk
1 teaspoon of baking soda
1 teaspoon of nutmeg
1/2 teaspoon of cloves
2 teaspoons of vanilla
1 teaspoons of salt Wash apricots, cut in small pieces, add 1/4 cup sugar, and 1/4 cup water. Cover and simmer 10 minutes. Cool. Remove particles of core from apples. Cut apples in small pieces, add 1/4 cup sugar, and 1/4 cup water. Cover and simmer 10 minutes. Cool. Remove pits from prunes, and cut in small pieces. Remove stems from figs. Cut in small pieces, and add 1/4 cup water. Simmer 10 minutes. Cool. Wash raisins in hot water. Drain. Cream shortening with 1 3/4 cups sugar. Add peanut butter and mix thoroughly. Add eggs. Add milk and mix well. Sift flour, measure, and sift with other dry ingredients. Add fruits. Blend carefully. Add flavoring. Pour into large tube pan lined with oiled paper. Bake in slow oven (325 F) 1 hour. Reduce temperature to 250ºF. and continue baking 30 minutes. The Fruitcake Store & Gifts Maxine Elser, Palo Alto, CA. in The Household Searchlight cookbook From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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