Fruit Cake

Ingredients

Fruit and nuts

• 1/4 lb candied citron
• 1/4 lb candied orange peel
• 1/4 lb candied lemon peel
• 1/4 lb candied pineapple
• 1/4 lb candied cherries
• 1/4 lb English walnuts, chopped
• 1/4 lb pecans, chopped
• 1/4 lb almonds
• 1/4 lb Brazil nuts
• 1/4 lb white or dark raisins
• 1/2 cup sifted flour, for dredging

Batter

• 1 cup shortening
• 2 cups brown sugar
• 1 cup eggs (about 4 large)
• 1/2 cup grape jelly
• 1/2 cup grape juice
• 2 3/4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves

Steps

1. Dredge the fruit and nuts in the 1/2 cup flour.
2. Stir up the shortening, add the brown sugar and eggs, and beat well.
3. Soften the grape jelly with the grape juice and add it to the mixture.
4. Sift the flour, spices, baking powder and salt together 3 times, then add to the batter.
5. Pour the batter over the fruit and nuts and mix well.
6. Bake in greased and floured loaf pans at 250°F for 3 hours, with a pan of 2 cups water on the bottom shelf of the oven for moisture.
7. Wrap the cakes in cloth soaked in fruit juice and keep them wrapped for 2 or 3 weeks before serving.

Notes

Photo: stock photo found online.

Another copy of this recipe turned up later in Rosie Lee’s box; it’s shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.