Ingredients

Instructions

  1. Bring to a boil the fruit, nuts, extract, salt, sugar, shortening and coffee.
  2. Continue to cook until raisins swell and liquid becomes syrupy; cool completely.
  3. Stir together the flour, baking soda and baking powder.
  4. Add to fruit mixture and combine thoroughly.
  5. Pour into a greased 10-inch tube pan and bake at 325° about an hour (if heavy with fruit). Check with tester to be sure cake is done.
  6. Remove from pan and cool completely on wire rack.
  7. At this point I soak a clean piece of cheesecloth in liquor; brandy, rum, even wine.
  8. Wrap the cake with the cloth and in foil--store in COLD place--check often, resoak as needed.
  9. There are no exact measurements for the fruit in this recipe--the original recipe stated "fruits, nuts & peels-whatever you have on hand".
  10. This was done because it was wartime and things for fancy baking were not always available.