Ingrients & Directions
1 lb Candied pineapple
1/2 lb Citron
1/4 lb Candied citron
1/4 lb Candied orange & lemon peel
1/4 lb Candied cherries
1 1/2 lb Raisins
1/2 lb Currants
1/2 c Grapefruit juice
1/4 lb Whole mixed nuts without
2 c Flour
1 ts Salt
1/2 ts Baking soda
1 ts Cinnamon
3/4 c Shortening
1 c White sugar
1 c Brown sugar
5 tb Cornstarch
1 ts Almond extract
6 tb Grapefruit juice
Combine pineapple, citrons, peels, cherries, raisins & currants in a
large bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let
The next day, add the nuts & 1/2 c of the flour to the fruit mixture &
mix well. Combine the rest of the flour with the baking soda, salt &
cinnamon in a separate bowl, & mix well.
In a third bowl, beat the shortening for 30 seconds. Gradually add
the sugars, creaming well as you add them. Stir in the cornstarch.
Add the beaten shortening & sugars to the fruit. Gradually stir in
the flour mixture. Add the almond extract & the rest of the
grapefruit juice, stirring well until the mixture is well combined.
Preheat oven to 275F.
Grease a 10″ square cake tin. Line with brown paper & grease the
paper. Transfer the cake mixture to the cake tin. Press down gently.
Bake for 3 hours. Check after two hours. If the top is browning too
quickly, cover with some waxed paper.
After it is cooked, remove from the oven & place on a wire rack to
cool for 30 minutes. Gently remove cake from the tin & peel away the
paper. Let cool on wire racks till completely cooled. Wrap in waxed
paper & keep in a cool place.
If icing the cake, layer with marzipan & then decorate as desired.