Mom’s Fruit Cake

Step 1

Instructions: Cream shortening and sugar in a large bowl.Add eggs one at a time and beat.Sift flour, salt, spices, and baking soda together in a separate bowl.Alternate between adding flour and applesauce to sugar mixture. Blend well between each addition.Once mixture is light and creamy, add nuts and raisins.Place at least one cup of extra flour in a zip closing plastic bag. Shake to lightly coat all of bag.Cut fruit into smaller pieces, reserving a few cherries and/or pineapple for decorating the top of the cake, if desired.Place cut fruit into flour in bag. Close bag and toss fruit to coat thoroughly with flour.Spoon batter evenly into a heavy flu (tube) pan that has been greased and floured.Bake at 300 degrees F for 2 to 3 hours until a toothpick or other tester comes out clean after being inserted in the center of the ring.Allow to cool in pan for a while before removing.*If you want to add extra shine, brush the top with apple juice or brandy, whiskey, etc. when it is still hot from the oven.*If you want to add liquor to cake as it matures, create several small holes with a toothpick or skewer in top of cake and brush with liquor of choice after it cools completely. Continue ever day/every few days as desired.Wrap cake in cheese cloth, muslin, or “flour sacks,” then in foil. Place in tin or other large container to store. Keep container in a cool, dry place.Allow to mature for a week or two before serving.*It will keep a few weeks without liquor and even longer with.

Step 2

Instructions:

Step 3

Cream shortening and sugar in a large bowl.Add eggs one at a time and beat.Sift flour, salt, spices, and baking soda together in a separate bowl.Alternate between adding flour and applesauce to sugar mixture. Blend well between each addition.Once mixture is light and creamy, add nuts and raisins.Place at least one cup of extra flour in a zip closing plastic bag. Shake to lightly coat all of bag.Cut fruit into smaller pieces, reserving a few cherries and/or pineapple for decorating the top of the cake, if desired.Place cut fruit into flour in bag. Close bag and toss fruit to coat thoroughly with flour.Spoon batter evenly into a heavy flu (tube) pan that has been greased and floured.Bake at 300 degrees F for 2 to 3 hours until a toothpick or other tester comes out clean after being inserted in the center of the ring.Allow to cool in pan for a while before removing.*If you want to add extra shine, brush the top with apple juice or brandy, whiskey, etc. when it is still hot from the oven.*If you want to add liquor to cake as it matures, create several small holes with a toothpick or skewer in top of cake and brush with liquor of choice after it cools completely. Continue ever day/every few days as desired.Wrap cake in cheese cloth, muslin, or “flour sacks,” then in foil. Place in tin or other large container to store. Keep container in a cool, dry place.Allow to mature for a week or two before serving.*It will keep a few weeks without liquor and even longer with.