Dark Fruit Cake

• 3 oz. pkg. lemon peel
• 3 oz. pkg. orange peel
• 1/2 lb. candied cherries
• 1/4 lb. walnuts
• 1/4 lb. pecans
• 1/2 lb. pitted dates
• 1/4 lb. candied pineapple
• 1/4 lb. preserved citron
• 1/2 lb. seeded raisins
• 1/4 c. flour
• 1 c. shortening
• 1/2 c. sugar
• 1/2 c. honey
• 5 well beaten eggs
• 1 1/2 c. flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. allspice
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/4 c. orange or grape juice

1. Shred fruit peels; halve cherries, nuts and dates.
2. Cut pineapple and citron the size of almonds.
3. Dredge fruits in 1/4 cup flour.
4. Cream shortening and sugar; add honey, then eggs and beat well.
5. Add sifted dry ingredients alternately with fruit juice. Beat thoroughly.
6. Pour batter over floured fruits and mix well. Line greased 3 1/2 x 7 1/2-inch loaf pan with waxed paper, allowing 1/2-inch to extend above all sides of pan.
7. Do not flatten.
8. Bake in slow oven at 250u0b0 for 3 to 4 hours.
9. Place pan containing 2 cups water on bottom shelf of oven while baking for greater volume, moist texture and a smooth, shiny glaze.
10. If desired, pour brandy over as cakes are removed from oven.
11. Cool.
12. Brush with hot corn syrup.
13. Decorate with blanched almonds and cherries.
14. Makes 5 pounds.

lemon peel, orange peel, candied cherries, walnuts, pecans, dates, candied pineapple, preserved citron, seeded raisins, flour, shortening, sugar, honey, eggs, flour, salt, baking powder, allspice, nutmeg, cloves, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436108 (may not work)