-Begin Recipe Export- Title: Tutti-fruitticake Keywords: Mom's, Cakes, Fruitcakes 1 1 pound package (3 cups) pitted dates 4 ounces red candied pineapple 4 ounces green candied pineapple 4 ounces red candied cherries 4 ounces green candied cherries 1 pound shelled Brazil nuts (3 cups) or pecan halves (4 cups) . . 1 cup sifted enriched flour 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt . . 4 well beaten eggs 1 teaspoon vanilla or rum extract Halve dates and cut pineapple in chunks. combine with the whole cherries and nuts. Sift together dry ingredients, add to fruits and nuts, coating well. Stir in eggs and vanilla. Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with heavy paper; then grease paper and pour in batter. Bake in slow oven (325ø) 1 hour or till done. Cool. -End Recipe Export- -Begin Recipe Export- Title: Dark Fruitcake Keywords: Mom's, Cakes, Fruitcakes 3 1/2 cups (1 1/2 pounds) mixed diced fruits and peels for fruitcakes 1 1/4 cups (8 ounces) dark seedless raisins 1 1/4 cups (8 ounces) light seedless raisins 1 cup (4 ounces) chopped California walnuts 1 cup (4 ounces) chopped pecans 3 cups sifted enriched flour 1 teaspoon each baking powder, salt, cinnamon, allspice 1/2 teaspoon each nutmeg, cloves . . 1 cup shortening 2 cups brown sugar 4 large eggs (1 cup) 3/4 cup grape juice Mix fruits and peels, raisins, and nuts. Sift together flour, baking powder, salt, and spices; sprinkle 1/4 cup over fruit mixture, mixing well. Thoroughly cream shortening and sugar; add eggs, one at a time, beating well after each. Add sifted dry ingredients to creamed mixture alternately with grape juice, beating smooth after each addition. Pour batter over fruits and mix well.. Line two 8 1/2x4 1/x2 1/2-inch loaf pans with paper, allowing 1/2 inch to extend above all sides. Pour batter into pans, filling 3/4 full; do not flatten. Bake in very slow oven (275ø) 3 to 3 1/2 hours or till done. (Place pan containing 2 cups water on bottom shelf of oven to get cake of greater volume, moist texture, shiny glaze.) Makes about 6 pounds. -End Recipe Export- -Begin Recipe Export- Title: White Fruitcake Keywords: Mom's, Cakes, Fruitcakes 4 cups (1 3/4 pounds) mixed diced fruits and peels for fruitcake 1/2 cup pitted dates, cut up 1/2 cup dried apricots, cut up 1/2 cup dried figs, cut up 1 1/4 cups (8 ounces) light seedless raisins 2 cups (8 ounces) blanched almonds, slivered 2 cups flaked coconut 2 cups sifted enriched flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 cup shortening 1 cup sugar 1 teaspoon rum flavoring 5 eggs 1/2 cup unsweetened pineapple juice Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut. Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring; add eggs, one at a time, beating well after each. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Add- 'fruit mixture, stirring until well mixed. Line two 8 1/2x4 1/2x2 1/2-inch loaf pans with paper, allowing 1/2 inch to-extend above all sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4 full. Bake in very slow oven (275ø) 2 1/2 hours or till done. (Have pan of water on bottom shelf of oven while baking.) Makes about 5 pounds. -End Recipe Export- -Begin Recipe Export- Title: Orange And Cranberry Cake Keywords: Mom's, Cakes Source: Sunset Magazine, December 1961 2 1/4 cup flour 1 cup sugar 1/4 teaspoon salt 1 teaspoon each baking powder and soda 1 cup chopped walnuts 1 cup diced pitted dates 1 cup whole fresh cranberries 2 eggs, well beaten 3/4 cup salad oil 1 cup each sugar and orange juice Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350ø) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings. -End Recipe Export- -Begin Recipe Export- Title: Grandma's Peach Shortcake Keywords: Mom's, Cakes, Shortcakes The biscuits are almost rich as cake! 2 cups sifted enriched flour 2 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine 1 beaten egg 2/3 cup light cream Soft butter or margarine 4 cups sugared sliced peaches 1 cup heavy cream, whipped Sift together dry ingredients; cut in butter till mixture is like coarse crumbs. Combine egg and cream; add all at once to dry ingredients, stirring only to moisten. Turn dough out on floured surface; knead gently 1/2 minute. Pat or roll dough to 1/2 inch. Cut 6 biscuits with floured 2 1/2-inch round or fluted cutter. Bake on ungreased baking sheet in very hot oven (450ø) about 10 minutes. Split shortcakes; butter bottom layers. Fill and top with peaches and whipped cream. Serve warm. -End Recipe Export-