4-1/2 cups sifted cake flour
1 tsp baking powder
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp mace
1 pound shortening
1 pound brown sugar
10 eggs, well beaten
1/2 pound candied cherries, cut into halves
1/2 pound candied pineapple, diced
1 pound dates, seeded and sliced
1 pound raisins
1 pound currants
1/2 pound citron, thinly sliced
1/2 pound candied orange and lemon peel, sliced
1/2 pound nut meats, chopped
1 cup honey
1 cup molasses
1/2 cup cider
Sift flour, baking powder and spices together 3 times.
Cream shorteningr and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses, and cider. Add flour in small amounts, mixing well after each addition. Turn into cake pans which have been greased, lined with heavy paper and again greased.
Bake in very slow oven (250 F). For large loaves, bake in 8x4x3-inch pans about 4 hours. For small loaves, bake in 6x3x2-1/2 inch pans about 2-1/2 to 3 hours. For 8-1/2 inch tube pan, bake 4 to 5 hours. Test with toothpick or cake tester before removing from oven. Makes 10 pounds fruitcake.
Spread Ornamental Icing on top and sides of cake and decorate with simple borders, festoons and rosettes of Ornamental Icing.
*From an old 1950s cookbook.