1 lb Candied pineapple
1/2 lb Citron
1/4 lb Candied citron
1/4 lb Candied orange & lemon peel
1/4 lb Candied cherries
1 1/2 lb Raisins
1/2 lb Currants
1/2 c Grapefruit juice
1/4 lb Whole mixed nuts without
— peanuts
2 c Flour
1 ts Salt
1/2 ts Baking soda
1 ts Cinnamon
3/4 c Shortening
1 c White sugar
1 c Brown sugar
5 tb Cornstarch
1 ts Almond extract
6 tb Grapefruit juice
Combine pineapple, citrons, peels, cherries, raisins & currants in a large
bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let stand
overnight. The next day, add the nuts & 1/2 c of the flour to the fruit
mixture & mix well. Combine the rest of the flour with the baking soda,
salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the
shortening for 30 seconds. Gradually add the sugars, creaming well as you
add them. Stir in the cornstarch. Add the beaten shortening & sugars to
the fruit. Gradually stir in the flour mixture. Add the almond extract &
the rest of the grapefruit juice, stirring well until the mixture is well
combined. Preheat oven to 275F. Grease a 10″ square cake tin. Line with
brown paper & grease the paper. Transfer the cake mixture to the cake tin.
Press down gently. Bake for 3 hours. Check after two hours. If the top is
browning too quickly, cover with some waxed paper. After it is cooked,
remove from the oven & place on a wire rack to cool for 30 minutes. Gently
remove cake from the tin & peel away the paper. Let cool on wire racks till
completely cooled. Wrap in waxed paper & keep in a cool place. If icing
the cake, layer with marzipan & then decorate as desired.
From
Yields
1 Servings