Harrison’s Christmas Cake

December 11, 2020

Ingredients:  

  • 1 lb Seeded Raisins 
  • 1 lb Seedless Raisins 
  • 1 lb Currants 
  • ½ Cup Water 
  • ¾ lb Mixed Peel 
  • ¼ lb glazed cherries 
  • ¼ lb almonds 
  • 1 cup drained, crushed, pineapple 
  • 3 ½ cups flour 
  • 1 ½ tsp cinnamon 
  • ½ tsp ginger 
  • ½ tsp nutmeg 
  • ½ tsp allspice 
  • 1 tsp salt 
  • ½ lb shortening 
  • 1 ½ cups dark brown sugar 
  • 9 small eggs 
  • 1 Cup pineapple juice 

Directions: 

  1. Combine cleaned raisins and currants with ½ cup water and simmer 5 mins 
  1. Add peel 
  1. In another dish, combine cherries, nuts, and pineapple cream shortening 
  1. Blend in sugar and well beaten eggs 
  1. Sift in part of dry mixture, combine thoroughly 
  1. Add fruits and nuts, alternating with juice 
  1. Grease pans with shortening and waxed paper on the bottom 
  1. Fill 4 load pans, ½ full and cook for 2 ½ hours at 275 degrees.  
  1. Put a pan of water underneath 
  1. Wrap loaves in cheese cloth soaked in port wine 
  1. Store in Tupperware container 

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