5 c White raisins 4 1/2 c Sifted flour
2 c Chopped dried white figs 3 ts Baking powder
5 c Sliced citron 1 1/2 ts Salt
2 c Candied cherries, halved 2 c Shortening
1/2 c Fruit juice 2 c Sugar
2 ts Cardamom seeds 8 Eggs
3 ts Nutmeg 1 ts Vanilla
4 ts Mace 2 ts Lemon extract
1 ts Cinnamon 1 1/2 c Chopped Brazil nuts
1 1/2 c Thick orange marmalade 2 c Broken walnut meats
Rinse fruits, drain and dry on towel. (If figs are very dry, let
stand in hot water about 5 minutes). Cut figs into thin strips.
Combine fruit juice and spices; mix and pour over combined fruit. Add
marmalade and mix well. Cover and let stand overnight. Sift flour,
baking powder and salt together. Cream shortening and sugar until
fluffy. Add beaten eggs and mix. Add flour, fruit mixture, flavoring
and nuts and stir until fruit is well distributed. Pour into 2 (9
inch) tube cake pans which have been lined with 2 thicknesses of
greased brown paper. Smooth tops and decorate if desired. Bake in a
275 degree oven for 3 3/4 to 4 hours. Test with a toothpick before
removing from oven. May be used as soon as cool or ripened. Baked
weight should be about 9 3/4 pounds. Randy Rigg
Yields
1 servings
