Ingredients
- 1 cup candied orange peel
- 1 cup citron
- 1 cup candied pineapple
- 1 cup candied cherries
- 2 cups walnuts
- 1/2 pound dates
- 1 cup currants
- 1 cup shortening
- 1/2 cup honey
- 5 eggs, well beaten
- 2 cups sifted flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup sugar
- 1 (15 ounce) box raisins
- 1 cup shredded coconut
- 1/2 cup orange juice
Preparation
Step 1
Cut orange peel, citron and pineapple in thin slices. Half cherries, nut meats and dates. Toss fruits, nuts and coconut lightly with 1/4 cup flour. Sift remaining flour with salt, baking powder and spices.
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Cream shortening and sugar until light and fluffy. Stir in honey and eggs; beat well. Add sifted dry ingredients alternately with orange juice; stir in fruit. Line greased pan with 3 thicknesses of heavy paper. Grease well. (This cake will fill one 10-inch tube pan.) Spoon batter into pan and bake in slow oven 250deg F. for 3 to 4 hours. Put a pan of water in the oven while baking. Dip cake in fruit juice 2 or 3 times to keep from drying out. Wrap tightly and keep in a cool place. Best if made a month before using.