Grandma's Penny Pinchers Fruit Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 1/2 cup(s) raisins |
2 cup(s) chopped dates |
1 cup(s) sugar |
1 cup(s) boiling water |
1 cup(s) red wine (port) |
5 tablespoon(s) shortening |
3 cup(s) flour |
1 teaspoon(s) baking soda |
2 teaspoon(s) cinnamon |
1 teaspoon(s) powdered cloves |
1 teaspoon(s) salt (optional) |
1 cup(s) chopped walnuts |
1/2 cup(s) maraschino cherries (cut in halves) |
Directions:
1. Place the raisins, dates, sugar, water, wine and shortening in a saucepan and simmer gently for 20 minutes. Cool. Sift flour once before measuring. Then sift flour, baking soda, cinnamon, cloves and salt together. Stir into the cooled mixture adding the nuts and cherries last (mixed with a little of the flour mixture to keep them from sinking to the bottom). Pour into two greased and bottom lined loaf pans. Bake l hour at 325 degrees. Cake tops may be decorated with maraschino cherry halves and walnut halves after one hour. Then continue baking.
2. After removing the cakes from the oven wrap each one first in aluminum foil and then in a plastic bag while still warm. They will stay moist for several weeks.
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