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Рецепт Fruit Cake (An Old German Recipe)

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  1. * Reserve 1 Tbsp butter for frying nut meats** Bleached small white raisins are better than puffed, seeded.*** Gum drops cut more proportionately if scissors are first dipped into warm water. Use only a few green as their flavor is so strong, and NO BLACK.
  2. Cream sugar and butter. Add in slightly beaten Large eggs. Add in applesause and vanilla. Sift next 6 dry ingredients and reserve 1 c.. Add in dry ingredients
  3. (except for the 1 c.) and mix well. Fry nut meats, heat well but don't brown, stir constantly.
  4. Flour nut meats, minced gum drops and raisins in the reserved flour mix. This is best done by placing all ingredients into a strong paper bag and shaking vigorously. Mix with batter.
  5. Line cake pans* with waxed paper. Don't fill pans more than 2/3 full.
  6. Bake in SLOW oven (275 degress) till done. Baking time depends upon size of cake. 8 1/2 X 4 inch load requires about 2 hours. Don't OVERBAKE. Cake should be farely moist when done.
  7. Remove waxed paper immediately after removing cake from oven after baking.
  8. Immediately rewrap COMPLETELY in fresh waxed paper or possibly cellophane. This will seal in moisture. (Paper in that cake is baked will become set on cake and difficult to remove later when cool.)
  9. *This recipe makes approximately one 8 1/2 X 4 inch loaf cake and one 8 inch square cake. Cake should keep an indefinite length of time.
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