Very Best Fruit Cake

3 Ounce Package Lemon Peel	1/2 Cup Sugar
3 Ounce Package Orange Peel	1/2 Cup Honey
1/2 Pound Candied Cherries	5 Eggs, Well Beaten
1/4 Pound California Walnut Meats	1 1/2 Cup Flour
1/4 Pound Pecan Meats	1 Teaspoon Salt
1/2 Pound Pitted Dates	1 Teaspoon Baking Powder
1/4 Pound Candied Pineapple	1 Teaspoon Allspice
1/4 Pound Preserved Citron	1/2 Teaspoon Nutmeg
1/2 Pound Seeded Raisins	1/2 Teaspoon Cloves
1/4 Cup Flour	1/4 Cup Orange Or Grape Juice
1 Cup Shortening

Shred fruit peels; halve cherries, nut meats, and dates. Cut pineapple and citron to the size of almonds. Dredge fruits in 1/4 cup flour. Cream shortening and sugar. Add honey, then eggs, and beat well. Add flour, sifted with dry ingredients, alternately with fruit juice; beat thoroughly. Pour batter over floured fruits and mix well. Line greased 3.5x7.5 inch loaf pans with waxed paper, allowing 1/2-inch to extend above all sides of the pan. Pour batter into pans; do not flatten. Bake in slow oven (250 degrees) for 3 to 4 hours. Place pan containing 2 cups water on bottom shelf of oven while baking. Cakes baked with water have greater volume, a more moist texture, and a smooth, shiny glaze. If decoration of almonds and cherries is used, place on cakes at the end of 2 hours of baking. If desired, pour over brandy and wrap in a brandy soaked cloth before storing. Store in a covered container in a cool place. Makes about 5 pounds.

1946 Recipe - Jean Hansen

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"This is one of my son, Scott's favorites at Christmas time." - Jean Hansen

"I remember my Mom making this at Christmas time to ship off to her Dad in Wisconsin and to Scott in Alaska." - Calla Ferre

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