Fruit Cake

• 4-1/2 cups (1050 ml) flour
• 1 tsp (5 ml). baking powder
• 1/2 tsp (2 ml). cloves
• 1/2 tsp (2 ml). cinnamon
• 1/2 tsp (2 ml). mace
• 2 cups (475 ml) butter or Crisco
• 2 cups (475 ml) brown sugar
• 10 eggs, well beaten
• 1/2 lb (.2 kg). candied cherries
• 1/2 lb (.2 kg). candied pineapple (green &
• red)
• 1 lb (.5 kg). chopped dates
• 1 lb (.5 kg). currants
• 1 lb (.5 kg). citron, thinly sliced
• 1/2 lb (.2 kg). candied orange & lemon peel
• 1/2 lb (.2 kg). nuts (or more)
• 1 cup (225 ml) honey
• 1 cup (225 ml) gumdrops, cut fine
• 1 cup (225 ml) molasses
• 1/2 cup (125 ml) cider

1. Sift flour once.
2. Measure flour, add baking powder and spices and sift three times together.
3. Cream shortening thoroughly; add sugar gradually and cream together until light and fluffy.
4. Add egg, fruit, peel, nuts, honey, molasses and cider.
5. ; Gradually add flour and stir to combine.
6. Bake in 4 greased 8"x8"x2" pans, lined with greased brown paper or parchment paper.
7. Cook in slow oven, 250 degrees (125 C.) for 3 to 3 1/2 hours.

flour, baking powder, cloves, cinnamon, mace, butter, brown sugar, eggs, candied cherries, candied pineapple, red, dates, currants, citron, lemon peel, nuts, honey, gumdrops, molasses, cider

Taken from online-cookbook.com/goto/cook/rpage/00170A (may not work)