Ingredients
- 3 ounces pkg. lemon peel
- 3 ounces pkg. orange peel
- 1/2 pound candied cherries
- 1/4 pound walnuts
- 1/4 pound pecans
- 1/2 pound pitted dates
- 1/4 pound candied pineapple
- 1/2 pound raisins
- 1/4 cup flour
- 1 cup shortening
- 1/2 cup sugar
- 1/2 cup honey
- 5 well beaten eggs
- 1 1/2 cups 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
Make it step by step
- Cut all fruit and nuts into cubes and dredge in 1/4 cup flour. Cream shortening and sugar and honey, then eggs and beat thoroughly. Add flour and dry ingredients, alternate with juice, beat well. Pour batter over fruit and nuts and mix well.
- Line greased 3 1/2 x 7 1/2 inch loaf pans with waxed paper, allowing 1/2 inch to extend above top of pan. Pour batter into loaf pans. Bake at 250 degrees for 3 to 4 hours. Place 2 cups of water in a shallow pan and place on rack under cake. When cake is smooth and glossy it is done. Makes 5 pounds.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.