Christmas Fruit Cake
Ann Booges, from Rozella Hartman
2 c. sifted flour
1 ½ tsp. baking powder
½ tsp. salt
Sift together and put aside. Cut inso suitable pieces:
1 lb. mixed nuts
1 c. green candied cherries
1 sm. jar maraschino cherries
1 sm. pkg. dates
1 c. white raisins (opt.)
½ lb. coconut
1 ¼ c. undrained, crushed pineapple
Mix about ⅓ cup flour well with above fruit and nuts.
Cream together in a very large bowl 1 cup butter and 1 cup sugar. Add 5 eggs, 1 at a time, along with 3 tablespoons of flour mixture, beating well after each addition. Then add remainder of flour, then add floured fruit and nuts mixture. Stir only until blended.
Bake in angel food pan in a slow oven (300° to 325°) for 1 ½ to 2 hours. Line angel food pan with brown paper that has been greased on both sides. For decoration, place whole nuts, cherries and pineapple on top of batter before baking. This cake can be made a couple weeks before needed, if desired. Just cover when cooled and set away.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.