- Combine orange juice, molasses and raisins
in saucepan.
- Cook over medium heat, stirring occasionally
until mixture comes to a boil.
- Reduce heat and simmer 5 minutes
- Remove from heat.
- Stir in candied fruits and peels.
- Cream butter and sugar.
- Add eggs on at a time, beating well after
each egg.
- Sift together flour, soda, spices.
- Stir into spices into creamed mixture.
- Stir in fruit mixture and nuts, mix well
until all fruit is coated.
- Line one 11 x 4 x 3 pan and two 5 1/2
x 3 x 2 1/4 pans with heavy paper
- Allow 1/2 inch to extend above all sides.
- Pour batter into pans, filling about
3/4 full.
- Bake in very slow oven (275 degrees F)
- Large pan: bake about 2 1/4 to 2 1/2
hours.
- Small pans: bake about 1 1/2 hours.
- Cool cakes in pans: remove.
- Wrap in foil or clear plastic wrap and
store in cool place several weeks.
- Makes about 3 one half pound fruitcakes
- Don't store cakes in refrigerator.
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