1 lb Candied pineapple
1/2 lb Citron
1/4 lb Candied citron
1/4 lb Candied orange & lemon peel
1/4 lb Candied cherries
1 1/2 lb Raisins
1/2 lb Currants
1/2 c Grapefruit juice
1/4 lb Whole mixed nuts without
— peanuts
2 c Flour
1 ts Salt
1/2 ts Baking soda
1 ts Cinnamon
3/4 c Shortening
1 c White sugar
1 c Brown sugar
5 tb Cornstarch
1 ts Almond extract
6 tb Grapefruit juice
Combine pineapple, citrons, peels, cherries, raisins & currants in a
large bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let
stand overnight. The next day, add the nuts & 1/2 c of the flour to
the fruit mixture & mix well. Combine the rest of the flour with the
baking soda, salt & cinnamon in a separate bowl, & mix well. In a
third bowl, beat the shortening for 30 seconds. Gradually add the
sugars, creaming well as you add them. Stir in the cornstarch. Add
the beaten shortening & sugars to the fruit. Gradually stir in the
flour mixture. Add the almond extract & the rest of the grapefruit
juice, stirring well until the mixture is well combined. Preheat oven
to 275F. Grease a 10″ square cake tin. Line with brown paper & grease
the paper. Transfer the cake mixture to the cake tin. Press down
gently. Bake for 3 hours. Check after two hours. If the top is
browning too quickly, cover with some waxed paper. After it is
cooked, remove from the oven & place on a wire rack to cool for 30
minutes. Gently remove cake from the tin & peel away the paper. Let
cool on wire racks till completely cooled. Wrap in waxed paper &
keep in a cool place. If icing the cake, layer with marzipan & then
decorate as desired.
Yields
1 Servings
