8 ounces shortening, hydrogenated
1 pound granulated sugar
7 ounces eggs (about 4 total)
8 ounces jelly
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 pounds raisins
1 pound currants
1 pound dates, chopped
8 ounces nuts
20 ounces cake flour
2 teaspoons baking soda
1 1/2 cups brewed coffee, cold
Servings: 64
1. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
2. Add eggs to creamed mixture. Mix 5 minutes.
3. Add jelly, cinnamon, cloves, fruit, nuts and flour in order listed. Mix on low speed until fruit is coated with flour mixture.
4. Dissolve soda in cold coffee. Add to other ingredients and mix until blended.
5. Scale batter into four loaf pans (5x9x2 3/4 inches) lined with two layers of heavy waxed paper, 2 lb 3 oz per pan.
6. Bake at 300°F for 2 1/2 hours.
7. Cut 16 slices per cake.
Yield: 4 loaves 5x9 inches
Notes: May be steamed for 4 hours.
Store in a container with a tight cover. Most fruitcakes mellow in flavor if kept about 2 weeks before using.
1 pound granulated sugar
7 ounces eggs (about 4 total)
8 ounces jelly
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 pounds raisins
1 pound currants
1 pound dates, chopped
8 ounces nuts
20 ounces cake flour
2 teaspoons baking soda
1 1/2 cups brewed coffee, cold
Servings: 64
1. Cream shortening and sugar on medium speed for 10 minutes, using flat beater.
2. Add eggs to creamed mixture. Mix 5 minutes.
3. Add jelly, cinnamon, cloves, fruit, nuts and flour in order listed. Mix on low speed until fruit is coated with flour mixture.
4. Dissolve soda in cold coffee. Add to other ingredients and mix until blended.
5. Scale batter into four loaf pans (5x9x2 3/4 inches) lined with two layers of heavy waxed paper, 2 lb 3 oz per pan.
6. Bake at 300°F for 2 1/2 hours.
7. Cut 16 slices per cake.
Yield: 4 loaves 5x9 inches
Notes: May be steamed for 4 hours.
Store in a container with a tight cover. Most fruitcakes mellow in flavor if kept about 2 weeks before using.
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