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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 8 |
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This was one of my mothers favorite Christmas cakes. The recipe came from the Edith Adams Christmas baking flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's Ingredients:
1 lb bleached sultana raisins |
1/2 lb red cherries |
1/2 lb green cherries |
1/2 lb blanched almond, slivered |
1/2 lb citrus peel, chopped fine |
1/2 lb candied pineapple, chopped |
1/2 lb butter |
1 cup sugar |
2 1/2 cups flour |
1 teaspoon baking powder |
1 1/2 teaspoons cardamom, ground |
6 eggs |
1/2 cup orange juice |
Directions:
1. Prepare fruit and wash raisins the day before.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Beat until very light.
5. Add sifted flour mixed with cardamom and baking powder.
6. Add orange juice alternately with the flour a little at a time.
7. Dredge fruit with a little extra flour and add to batter.
8. Place in 2 loaf pans, lined with brown paper and greased on the inside.
9. Bake in 250°F degrees oven 2-3 hours or until done.
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