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Fruit Cake
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Serves/Makes:10 pounds 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
  • Sift flour once.
  • Measure flour, add baking powder and spices and sift three times together.
  • Cream shortening thoroughly; add sugar gradually and cream together until light and fluffy.
  • Add egg, fruit, peel, nuts, honey, molasses and cider.; Gradually add flour and stir to combine.
  • Bake in 4 greased 8"x8"x2" pans, lined with greased brown paper or parchment paper.
  • Cook in slow oven, 250 degrees (125 C.) for 3 to 3 1/2 hours.

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