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Show This Week's RECIPE... With Thanksgiving past and Christmas just around the corner, cor-ner, busy housewives commence thinking about, making their fruit cakes. Mrs. Ted Jensen has submitted her favorite recipe, re-cipe, which is highly recommended recom-mended by her friends. Fruit Cake (Makes 4 loaf cakes) IV2 cups Crisco 2 cups sugar 1 cup strawberry jam 4 cups flour (measure after sifting) 3 tsp. cinnamon V4 tsp. mace . V4 tsp. cloves - ' i 1 tsp. nutmeg ' I 1 tsp. ginger 1 tsp. soda XA tsp. salt 8 eggs V2 cup molasses Vi cup fruit juice or wine 2 cups seedless raisins 2 cups dates, cut 2 cups seeded raisins 2 to 4 cups nuts chopped (parrly pecans if desired) 1 pkg. fruit mix 1 pkg. candied pineapple 1 small can or package candied can-died cherries 1 small bottle marachino cherries cher-ries Cream sugar and shortening. Add jam. Sift flour with spices and salt and sift into creamed mixture. Dissolve soda in molasses and add to mixture. Add eggs, one or two at a time and mix well. Mix all fruit and nuts together. togeth-er. Pour batter over them and mix well. Pour into loaf pans lined with waxed paper and bake about 2 hours, or until done, at 200 or 250 degrees depending on oven temperature. If too hot, turn oven down gradually so cake won't fall. Must be baked in very slow oven. "' |