Quick Fruit Cake

(Photograph on front cover)

DIRECTIONS	INGREDIENTS	For 2¼ lbs.	For 4½ lbs.
1. Turn on oven; set at moderately slow (350° F.).
2. Grease a tube or loaf pan[16] holding about		5 cups	2 quarts
3. Break into pieces	2-inch VANILLA WAFERS	4 dozen (½ lb.)	8 dozen (1 lb.)
4. Soak until soft in	PET MILK	¾ cup	1½ cups
5. Meanwhile, mix	FLOUR	1 tablesp.	2 tablesp.
	pitted DATES,[17] *cut in small pieces*	1 cup	2 cups
	*seedless* RAISINS[17]	1 cup	2 cups
	broken NUTS	1 cup	2 cups
6. Beat together	well-beaten EGGS	2	4
	SUGAR	½ cup	1 cup
	CINNAMON	¾ teasp.	½ teasp.
	NUTMEG	½ teasp.	1 teasp.
	ALLSPICE	½ teasp.	1 teasp.
	SALT	¼ teasp.	½ teasp.
7. Add to soaked wafers and mix well. Stir in floured fruit mixture. Put intogreased tube pan. Bake on oven shelf slightly below center until cake shrinks from sides of panand is firm to the touch, or about		1¼ hours[16]	1½ hours[16]

8. Let stand in pan 5 minutes before removing.
[16] If loaf pan is used, bake smaller cake 1½ hours and bake larger cake 2 hours.
[17] Cut-up candied pineapple and cherries can replace half of the dates and raisins.
Note: You’ll have perfect success with this recipe in any altitude up to 7,000 feet.