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Preheat oven to 275F
Grease an 8x8x3" fruit cake pan. Line with brown paper and grease again.
1 lb. seedless raisins
1/2 lb. seeded raisins
1/2 lb. currants
1/2 lb. dates, chopped
1/2 lb. candied cherries
1/2 lb. chopped candied fruit
1/4 lb. blanched almonds, halved
1/4 lb. pecan halves
1 3/4 cups pre-sifted Monarch soft wheat flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1 cup butter
1 1/4 cups lightly packed brown sugar
1 tsp. vanilla
6 eggs
1/2 cup grape juice
Combine first 8 ingredients.
Blend of sift together next 6 ingredients.
Stir dry ingredients into fruit mixture.
Cream butter.
Blend in sugar and vanilla.
Beat until light and fluffy.
Beat in, one at a time, eggs.
Blend in grape juice.
Stir into flour and fruit mixture.
Turn into prepared pan.
Bake for 2 1/2 to 3 hours or until cake tests done with toothpick.
Grease an 8x8x3" fruit cake pan. Line with brown paper and grease again.
1 lb. seedless raisins
1/2 lb. seeded raisins
1/2 lb. currants
1/2 lb. dates, chopped
1/2 lb. candied cherries
1/2 lb. chopped candied fruit
1/4 lb. blanched almonds, halved
1/4 lb. pecan halves
1 3/4 cups pre-sifted Monarch soft wheat flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1 cup butter
1 1/4 cups lightly packed brown sugar
1 tsp. vanilla
6 eggs
1/2 cup grape juice
Combine first 8 ingredients.
Blend of sift together next 6 ingredients.
Stir dry ingredients into fruit mixture.
Cream butter.
Blend in sugar and vanilla.
Beat until light and fluffy.
Beat in, one at a time, eggs.
Blend in grape juice.
Stir into flour and fruit mixture.
Turn into prepared pan.
Bake for 2 1/2 to 3 hours or until cake tests done with toothpick.
