The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
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

"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


Back to Cakes & Cupcakes



Powered by Create your own unique website with customizable templates.