Southern Fruit Cake

I'm not sure who typed this. Pencilled notes say it is from "Sue Klotz" and "Dad liked this." Aunt Isabella Barnard also had a fruitcake with pineapple.

To prepare the fruit: 1/2 pound citron 1/2 pound candied orange peel 1/2 pound candied lemon peel 1/2 pound candied cherries 1/2 pound candied pineapple 2 pounds white raisins currants (see note) 1 pound nut meats about 1 cup bourbon

Southern Fruit Cake Recipe

Finely chop citron, orange peel, and lemon peel. Cut the other fruits larger. "Plump up" seedless raisins and currants. Leave them whole. Toast nuts and chop them coarsely. To measure: 1/2 pound = 1 1/2 cups, 1/4 pound = 3/4 cup.

Mix the fruit and nuts with the bourbon and soak overnight.

"Plump up" means to soak dried up raisins in hot water. Currants aren't actually listed among the ingredients. I would use a mixture of raisins and currants to make the 6 cups.

For the cake:

Line two 9x5x3 inch loaf pans (or a tube pan) with heavy greased paper. Preheat oven to 300°F.

• 1 cup soft shortening
• 2 cups light brown sugar
• 4 large eggs (1 cup)
• 3 cups Gold Medal flour [or any baking flour]
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon each: cinnamon, mace, nutmeg, allspice, cloves
• 1/2 cup milk
• 1/2 cup apple jelly
• 1 teaspoon vanilla

Cream together shortening and brown sugar until fluffy. Beat in eggs

In a separate bowl, sift dry ingredients together.

In another bowl mix together milk, jelly, vanilla.

Alternate adding parts of the flour mixture and the milk mixture to the eggs and shortening. Blend in the fruit.

Fill the prepared pans almost full. Bake until a toothpick comes out clean, about 2 1/2 to 3 hours. (1/2 hour less for cakes of half size) Cover with paper for the last hour.

Cool and wrap in waxed paper. Store in an air-tight container in a cool place. Glaze if desired.