Submitted by: Debbie Flinner of Canton, Ohio
Ingredients:
- 1/4 lb. candied citron
- 1/4 lb. candied orange peel
- 1/4 lb. candied lemon peel
- 1/4 lb. candied pineapple
- 1/2 lb. candied cherries
- 1/4 lb. chopped walnuts
- 1/4 lb. chopped pecans
- 1/2 lb. dark seeded raisins
- 1/2 lb. white raisins
- 1/4 cup sifted enriched flour
- 1 cup shortening
- 2 cups brown sugar
- 4 large eggs
- 1/2 cup grape jelly
- 1/2 cup grape juice
- 2 3/4 cup sifted enriched flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. allspice
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
Directions:
- Slice finely and cut up citron, orange and lemon peel, and pineapple. Cut cherries in half. Add nuts and raisins. Dredge in 1/4 cup of flour, set aside.
- Stir shortening to soften. Gradually add sugar and cream until light and fluffy. Add eggs to creamed mixture, one at a time, beating well after each.
- Soften jelly and combine with grape juice.
- Sift flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves together three times; add to creamed mixture alternately with grape juice, a little at a time until smooth after each addition. Pour over fruit and mix together.
- Line six 7-1/2” x 3-1/2” loaf pans with parchment paper, allowing 1/2” to extend above all four sides. Pour batter into pans; do not flatten.
- Bake in very slow oven, 250° for 3 to 4 hours. Place pan containing 2 cups of water on bottom shelf of oven to get greater volume, moist texture and shiny glaze.
Yield: Makes six 1-lb. loaves.
