1 c Shortening
1 c Sugar
5 Eggs
1 ts Rum flavoring
1 1/2 c Sifted enriched flour
1 1/2 ts Baking powder
1 ts Salt
1/2 c Unsweetened pineapple juice
1/4 lb Candied citron finely cut
-(1/2 cup)
1/4 lb Candied orange peel, finely
-cut (1/2 cup)
1/4 lb Candied lemon peel, finely
-cut (1/2 cup)
1/2 c Chopped candied cherries
1 1/4 c Chopped candied pineapple
1/2 c Chopped dates
1/2 c Chopped dried apricots
1/2 c Chopped dried figs
1/2 lb (1 1/2 cup) white raisins
1/2 c Sifted enriched flour
2 c Moist shredded coconut
2 c Slivered blanched almonds
I found the recipe you were looking for in my 1953 BH&G cookbook my
grandmother gave me.
Stire the shortening to soften. Gradually add sugar, and cream together
until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. Stir in flavoring.
Sift together 1 1/2 c. flour, baking powder, and salt. Add the flour
mixture to the creamed mixture alternately witht the pineapple jice,
beating well after each addition.
Dredge the fruites with 1/2 c. flour. Add the floured fruits, coconut, and
nuts to the batter; stir only until well mixed.
Line two 81/2X41/2×21/2 inch loaf pans with paper, allowing 1/2 inch to
extend above all sides of pan. Pour batter into pans. Bake in slow oven
(275F) 2 1/2 hours or until cakes are done. Have a pan of water on bottom
shelf of oven while baking.
If desired, glaze cooled cakes by brushing lightly with hot corn syrup.
Decorate with candied cherries, other candied fruits, and blanched almonds.
This cake may be baked in a graduated sizes of round layer pans for a
Groom’s cake. (fill 3/4 full) Makes about 5 pounds of cake
Yields
1 Servings
