“This is one of my son, Scott’s favorites at Christmas time.” – Jean Hansen
“I remember my Mom making this at Christmas time to ship off to her Dad in Wisconsin and to Scott in Alaska.” – Calla Ferre
Very Best Fruit Cake
Ingredients
- 3 Ounce Package Lemon Peel
- 3 Ounce Package Orange Peel
- 1/2 Pound Candied Cherries
- 1/4 Pound California Walnut Meats
- 1/4 Pound Pecan Meats
- 1/2 Pound Pitted Dates
- 1/4 Pound Candied Pineapple
- 1/4 Pound Preserved Citron
- 1/2 Pound Seeded Raisins
- 1/4 Cup Flour
- 1 Cup Shortening
- 1/2 Cup Sugar
- 1/2 Cup Honey
- 5 Eggs Well Beaten
- 1 1/2 Cup Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Allspice
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Cloves
- 1/4 Cup Orange or Grape Juice
Instructions
- Shred fruit peels; halve cherries, nut meats, and dates. Cut pineapple and citron to the size of almonds. Dredge fruits in 1/4 cup flour.
- Cream shortening and sugar. Add honey, then eggs, and beat well. Add flour, sifted with dry ingredients, alternately with fruit juice; beat thoroughly. Pour batter over floured fruits and mix well.
- Line greased 3.5×7.5-inch loaf pans with waxed paper, allowing 1/2-inch to extend above all sides of the pan. Pour batter into pans; do not flatten.
- Bake in slow oven (250 degrees) for 3 to 4 hours. Place pan containing 2 cups water on bottom shelf of oven while baking. Cakes baked with water have greater volume, a more moist texture, and a smooth, shiny glaze. pounds.
- If decoration of almonds and cherries is used, place on cakes at the end of 2 hours of baking.
- If desired, pour over brandy and wrap in a brandy soaked cloth before storing. Store in a covered container in a cool place. Makes about 5 pounds.
1946 Recipe – Jean Hansen