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1 servings
Ingredients:
3 1/2 cups sifted all-purpose flour1 1/4 teaspoons baking powder1 teaspoon salt2 teaspoons ground cinnamon1/4 teaspoon ground cloves1 1/4 cups raisins1 cup chopped pecans12 ounces dried apricots, chopped8 ounces candied cherries, halved4 ounces candied lemon peel4 ounces candied orange peel1/2 cup orange juice1 cup jellied cranberry sauce1 1/2 cups shortening2 1/2 cups packed light brown sugar5 eggs1 1/2 cups chopped cranberries
Instructions:
Preheat oven to 300 degrees F (150 degrees C).Grease and flour a 10 inch tube pan.Line with parchment paper and grease the paper.In a medium bowl, sift flour, baking powder, salt, cinnamon and cloves together. Add raisins, pecans, apricots, cherries, lemon and orange peels. Toss to mix.In a small bowl, beat the orange juice and jellied cranberry sauce together until smooth.Set aside.In a large bowl, beat shortening, brown sugar and eggs together until fluffy. Add flour mixture alternately with the orange juice mixture, beginning and ending with the flour. Stir in dried cranberries just until the ingredients are well blended.Turn batter into the prepared pan.Bake for 3 1/2 to 4 hours or until the cake is golden brown.Cool cake in the pan.Remove from the pan and remove the paper.Store the cooled cake several weeks in a covered container to mellow flavors.May also wrap in brandy, whisky or rum-soaked cheese cloth before storing in a covered container.If desired, garnish with orange slices and cranberries.
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