Graham Cracker Fruit Cake

Name: Graham Cracker Fruit Cake
Ingredients: 1 lb. butter; 1 doz. eggs; 1 lb. sugar; 4 oz. bottle vanilla; 12 oz. good Port wine; 3 lb. graham crackers, rolled fine; 1 lb. seeded muscat raisins; 1 lb. white raisins; 1 lb. dates, chopped; 1 1/2 lb. walnuts, chopped; 1/2 lb. candied cherries; 1/2 lb. candied pineapple; 1/4 lb. candied orange peel; 1/4 lb. candied lemon peel

14 ingredients

6 steps

Ingredients

1 lb. butter
1 doz. eggs
1 lb. sugar
4 oz. bottle vanilla
12 oz. good Port wine
3 lb. graham crackers, rolled fine
1 lb. seeded muscat raisins
1 lb. white raisins
1 lb. dates, chopped
1 1/2 lb. walnuts, chopped
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/4 lb. candied orange peel
1/4 lb. candied lemon peel

Directions

1

Soak fruits overnight in the Port wine and vanilla.
2

In the morning, cream the butter and eggs and sugar; mix well.
3

Add the rest of the ingredients and mix very well.
4

Be sure to put a pan of boiling water on the floor of the oven to keep the cakes from drying out during the long baking time.
5

Line the pans with wax paper, greasing pan and paper and fill 3/4 full with the batter. Bake in 250° oven for 2 hours.
6

Let set in pans for ten minutes. Turn cakes out on racks and cool leaving the paper on.