Fruit cake(an old german recipe)

 
                     FRUIT CAKE (AN OLD GERMAN RECIPE)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Of sugar
    1       c            Butter or shortening*
    2                    Eggs, slightly beaten
    1 1/2   c            Applesauce (unsweetened
                         -and unseasoned)
    1       t            Vanilla
    4       c            Flour
    1       t            Soda
    1       t            Cinnamon
      1/4   ts           Nutmeg
      1/4   ts           Cloves
      1/4   ts           Salt
    1       lb           Fairly coarse nut meats
    1       lb           Raisins **
    2       lb           Gumdrops ***
 
   *   Reserve 1 Tbsp butter for frying nut meats **
   Bleached small white raisins are better than puffed,
   seeded. *** Gum drops cut more evenly if scissors are
   first dipped into hot water. Use only a few green as
   their flavor is so strong, and NO BLACK.
   
   Cream sugar and butter. Add slightly beaten eggs. Add
   applesause and vanilla. Sift next 6 dry ingredients
   and reserve 1 cup. Add dry ingredients (except for the
   1 cup) and mix well. Fry nut meats, heat well but do
   not brown, stir constantly.
   
   Flour nut meats, chopped gum drops and raisins in the
   reserved flour mixture. This is best done by placing
   all ingredients into a strong paper bag and shaking
   vigorously. Mix with batter.
   
   Line cake pans* with waxed paper. Do not fill pans
   more than 2/3 full.
   
   Bake in SLOW oven (275 degress) until done. Baking
   time depends upon size of cake. 8 1/2 X 4 inch load
   requires about 2 hrs. DO NOT OVERBAKE. Cake should be
   farely moist when done.
   
   Remove waxed paper immediately after removing cake
   from oven after baking.
   
   Immediately rewrap COMPLETELY in fresh waxed paper or
   cellophane. This will seal in moisture. (Paper in
   which cake is baked will become set on cake and
   difficult to remove later when cold.)
   
   *This recipe makes approximately one 8 1/2 X 4 inch
   loaf cake and one 8 inch square cake. Cake should keep
   an indefinite length of time.
  
 
 
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