20 California dried figs
1/2 lb Candied cherries
1/4 lb Candied pineapple
2 1/2 c Chopped walnut
1 c Sifted cake flour
1 ts Salt
1 1/2 ts Baking powder
1 ts Cinnamon
1 ts Allspice
1/2 ts Cloves
1/2 c Shortening
1 1/2 c Sugar
5 Eggs; separated
2 oz Baking chocolate; melted
4 tb Brandy or water
1 1/2 ts Vanilla
1 ts Almond extract
Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter
generously again. Set oven for 250 degrees F. Cover figs with very hot
water, and let stand 10 minutes. Drain. With scissors, snip off stems.
Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts
and half the sifted flour. Mix together lightly. Sift remaining flour
with salt, baking powder and spices. Cream shortening, sugar, egg yolks
and melted chocolate. Whip egg whites until very light. Combine all
ingredients until just mixed. Place in baking pan. Bake in slow oven
(250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of
oven. When cool, brush with hot corn syrup and decorate with figs,
candied fruit and nuts.
Yields
1 Fruitcake