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Fruit Cake

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Ingredients:

2 cups white raisins
1/2 pound candied orange peel
1/2 pound candied citron
1/2 pound candied lemon peel
1/4 pound candied cherries
1/2 pound cut almonds
4 cups sifted flour
3/4 teaspoon salt
1 cup butter
2 teaspoons baking powder
2 cups sugar
6 eggs
1 cup orange juice
2 teaspoons lemon extract
2 glasses (wine) sherry
1 teaspoon each, nutmeg and cinnamon

Directions:

Prepare fruit the day before using and soak overnight in fruit juice. Chop fruit, cut raisins, and sift little flour over fruit, mix well with finger tips. Cream butter, gradually add sugar, beat add beaten eggs. Add flour alternately with orange juice, then fruit. Line greased pan with greased wax paper, pour in batter.

Steam about 5 hours, bake 1 1/2 hours in slow oven to dry cake. Rich fruit cake is more moist if part of cooking is done by steaming. Or bake in well buttered baking lined, greased tube pans at 300 degrees F. When cold, wrap in waxed paper, keep in covered tin.

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