5 Pound Western Fruit Cake
Not sure if anyone eats fruitcake anymore but in the Spann cookbook
Servings Prep Time
10People 30Minutes
Cook Time
04:00Hours
Servings Prep Time
10People 30Minutes
Cook Time
04:00Hours
Ingredients
  • 3cups flour
  • 1/2teaspoon Salt
  • 3tablespoons lemon juiceadd with liquids
  • 1teaspoon soda
  • 1teaspoon cinnamon
  • 1/2teaspoon all spice
  • 1/4cup butter
  • 1cup brown sugar
  • 1cup orange marmalade
  • 1cup fruit juiceorange or pineapple
  • 4Each eggsWell beaten
  • 2cups nutswalnuts and pecans
  • 1/4pound white figs
  • 1/4pound citron
  • 1/4pound candied pineapple
  • 1/4pound seeded dates
  • 1/4pound candied grapefruit peel
  • 1/2pound seedless raisins
  • 1/2pound candied cherries
Instructions
  1. Sift flour once, measure, add other dry ingredients and sift together 3 times.
  2. Cut fruits and nuts leaving them in rather large pieces.
  3. Dust the fruit with 1/2 cup of the flour mixture.
  4. Cream the butter and brown sugar; add marmalade and mix well.
  5. Stir in one cup flour mixture.
  6. Alternate the fruit juice and rest of flour, stir until smooth.
  7. Fold in the well-beaten eggs.
  8. Add fruits and nuts.
  9. Bake in 2 loaf or tube pan lined well with waxed paper. 3 to 4 hours in low oven (275)
  10. Place a shallow pan of water on the bottom of the oven for moisture.
Recipe Notes

Dorothy Simmons