Fruit Cake II
1 lb butter
1 lb sugar
1 lb flour
1 lb currants
1 lb raisins
1 lb cutron
1 1/2 tsp cloves
2 tsp cinnamon
2 tsp allspices
1 spoon soda dissolved in 1 cp molasses
juice and rind of 1 lemon
1 glass sherry(optional) 1 glass whiskey(optional)
1 lb pecans
1 lb mixed nuts
1 lb dates
1 lb dried figs
1 - Cream together, butter and sugar.
2 - Add eggs one at a time, then add the spices then sifted flour.
3 - Dissolve soda in molasses, then pour in pastry
4 - Mix all fruits together and flour whiskey and sherry, or fruit juices as a substitute.
These quantities make 4 nice sized cakes.
5 - Line each cake pan with heavy greased brown paper; and cook very slowly at about 275 degrees F.