Fruit Cake - Dark Nova Scotian

• 2 c. sugar
• 2 c. cold water
• 1/2 c. shortening
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1 1/2 tsp. cinnamon
• 1 lb. seedless raisins (yellow)
• 1 lb. seedless raisins (dark)
• 1/2 tsp. salt
• 3 c. sifted flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 c. citron, thinly sliced
• 1/2 c. lemon rind
• 1 c. orange rind
• 1/2 c. sliced cherries
• 1 c. chopped walnuts
• 2 eggs, well beaten

1. In a
2. large saucepan cook raisins, sugar, water, shortening, spices andtalt; boil for 5 minutes.
3. Cool the raisin-spice mixture.
4. Dust the dry fruit and nuts with flour and add to the raisin-spice
5. mixture,
6. then add the beaten eggs.
7. Bake in a greased large tube pan or 2 loaf pans at 275u0b0 for 2 hours and 30 minutes.
8. (If
9. youtlan
10. to give away cakes for gifts, you may want
11. to
12. use
13. thetmall
14. individual
15. foil
16. loaf pans purchased at the
17. supermarket
18. and
19. fill
20. only
21. half full with mixture for baking.)
22. After
23. cooked
24. and
25. cooled, you may pour over brandy or rum,
26. or
27. wrap
28. the whole cake in brandy or rum soaked cheesecloth.
29. You
30. may
31. also serve with a brandied hard sauce, if you prefer.

sugar, cold water, shortening, nutmeg, cloves, cinnamon, raisins, raisins, salt, flour, baking soda, baking powder, citron, lemon rind, orange rind, cherries, walnuts, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=923052 (may not work)