Crisco Fruit Cake
| 1-1/2 cupfuls Crisco 2 cupfuls sugar 4 cupfuls flour 6 eggs 1 wineglassful brandy 1/2 lb. blanched and chopped almonds 1/2 lb. English walnut meats (broken in small pieces) 1/2 lb. stoned and chopped dates 1 lb. currants | 1 lb. seeded raisins 1 lb. glace cherries 1 teaspoonful baking soda 1 teaspoonful salt 1/2 cupful New Orleans molasses 1/2 cupful cold black coffee 1 teaspoonful grated nutmeg 2 teaspoonfuls powdered cinnamon 1 teaspoonful powdered cloves |
Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour sifted with salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted.
Sufficient for one large cake.