Fruitcake

Name: Fruitcake
Ingredients: 1 c. oleo creamed with 1/2 c. sugar; 3 1/2 c. flour; 4 eggs; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 tsp. cloves; 1/2 tsp. ginger; 1 tsp. salt; 1 tsp. soda; 1 c. sour milk (buttermilk); 1 c. pecans; 1 c. walnuts; 1 lb. chopped dates; 1/2 lb. raisins; 1 lb. candied cherries; 8 slices glazed pineapple

16 ingredients

10 steps

Ingredients

1 c. oleo creamed with 1/2 c. sugar
3 1/2 c. flour
4 eggs
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. salt
1 tsp. soda
1 c. sour milk (buttermilk)
1 c. pecans
1 c. walnuts
1 lb. chopped dates
1/2 lb. raisins
1 lb. candied cherries
8 slices glazed pineapple

Directions

1

Add spices to flour, salt and soda and add to mixture of oleo (melted or softened), sugar, eggs and milk.
2

Pour over fruit and nuts.
3

Bake in 275° oven for about 3 hours, until well done, top springs back when touched and toothpick comes out clean.
4

Place a pan of water in oven under pan.
5

Use tube pan.
6

Makes about 8 pounds of fruitcake.
7

Needs to be cooked two to three weeks before eating.
8

Let cake cool completely before removing from pan.
9

I put a piece of brown paper in bottom of greased pan with grease on paper.
10

This helps to get cake out of pan.