Citron Jewel Cake

• 2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup vegetable shortening solid
• 1 cup brown sugar packed
• 2 large eggs large
• 1 teaspoon vanilla extract
• 1/2 cup citron or candied fruit, chopped
• 1/2 cup nuts chopped
• 1 x frosting nutmeg frosting

1. Sift together flour, baking powder, salt and nutmeg; set aside.
2. Cream together the solid shortening and brown sugar until creamy.
3. Add well beaten eggs and vanilla; mix well.
4. Gradually add the flour mixture and mix with electric mixer for 1 -2 minutes.
5. Fold in candied fruit and nuts.
6. (Mix fruit and nuts with a sprinkling of flour first to keep them separated.)
7. Pour batter into well greased and lightly floured loaf pan, about 9 by 5 by 3 inches.
8. Bake in preheated 350F (180C) oven for 65 to 75 minutes or until tests done.
9. You may also bake this in a 9-inch tube pan that has been lightly greased and floured, for 55 to 60 minutes.
10. Cool cake then frost.
11. *Nutmeg Frosting:
12. Cream 1 tablespoon butter, 1/4 teaspoon vanilla, 1/4 teaspoon nutmeg and a dash of salt.
13. Blend in 1 cup sifted confectioners' sugar and 2 tablespoons hot cream.
14. Thin with a few more drops of cream if necessary for spreading consistency.

flour, baking powder, salt, nutmeg, vegetable shortening solid, brown sugar, eggs, vanilla, citron, nuts, frosting nutmeg frosting

Taken from recipeland.com/recipe/v/citron-jewel-cake-35650 (may not work)