Table of Contents
Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat.
Ingredients 1 1-1/2 cups whole red candied cherries 2 1-1/2 cups whole green candied cherries 3 3 cups diced candied pineapple 4 1 pound walnut halves 5 10 ounces golden raisins 6 1 cup shortening 7 1 cup sugar 8 5 large eggs 9 4 tablespoons vanilla extract 10 3 cups all-purpose flour 11 3 teaspoons baking powder 12 1 teaspoon salt More …
Stir in the walnuts, pineapple, cherries, coconut and raisins. Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Editor’s Note: Fruitcakes can be baked in two batches.
Add cake fruit to warm tea in mixing bowl. Leave fruit to soak for 20 minutes, stirring now and again. Beat the eggs and add the oil very slowly, it will take about 2 minutes. Add the fruit and any remaining tea.
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