Frank's Recipes! Christmas Port Fruitcake

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Christmas Port Fruitcake

3 c All-purpose flour sifted
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Mace
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
1 lb Seedless raisins; rinsed with boiling water and drained
1/2 lb Dates; cut up
1/2 lb Currants; rinsed with boiling water and drained
1 lb Prepared glace fruit mix
1 sm Pkg. candied cherries; leave whole
1/2 lb Walnuts or pecans; coarsely chopped
1 c Shortening
2 c Brown sugar
4 Eggs; well beaten
1/2 c California Port wine
1/2 c Grape or currant jelly

Yield: 2 loaf cakes

Mix and sift flour, baking powder, salt and spices; add fruits and nuts; mix well. Cream shortening and sugar together until fluffy; beat in eggs; add flour-fruit mixture alternately with combined wine and jelly, blending well.

Turn into 2 loaf pans (10x5x3 inches) that have been greased and lined with heavy wrapping paper. Bake in a slow oven (300 degrees F.) for 2-1/2 to 3 hours, or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire racks. When thoroughly cold, peel off wrapping paper and wrap cakes in plastic wrap and then in foil. Store in a tightly covered container. An orange or an apple may be stored with the cakes to keep them moist, it should be replaced from time to time.

Makes about 6 lbs cake.

Recipe will make three small 3x5-inch cakes; bake about 1 1/4 hours and then test.