English Fruitcake

Recipe Ingredients

5 1/2 cups	343g / 12oz	Cake flour - sifted
2 1/2 teaspoons	12ml	Baking powder
1/4 teaspoon	1.3ml	Mace
1 cup	198g / 7oz	Shortening
1 7/8 cups	300g / 10oz	Brown sugar
3		Eggs - well beaten
1 teaspoon	5ml	Lemon extract
3 1/4 cups	520g / 18oz	Raisins
1/4 cup	59ml	Candied orange peel - sliced
1/4 cup	59ml	Candied lemon peel - sliced
1/4 cup	59ml	Citron - sliced
1/4 cup	15g / 0.5oz	Candied cherries - sliced
1 cup	62g / 2.2oz	Walnut meats - chopped
1 cup	237ml	Fruit juice

Recipe Instructions

Sift flour, baking powder and mace together 3 times.

Cream shortening and sugar together until fluffy. Add eggs and beat well. Add lemon extract, fruit and nuts and mix well.

Add dry ingredients and fruit juice alternately in small amounts, beating thoroughly after each addition.

Pour into tube pan lined with greased brown paper.

Bake in a 300F oven for between 2 and 2 1/2 hours.

Test with a toothpick or your cake tester before removing from the oven.

Source:
Early American Life magazine December 1991

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