Ingredients:
2 Cups sugar
1 1/2 Cups raisins
1 (8 Oz.) pkg. pitted dates, chopped
1 3/4 Cups water
1/3 Cup shortening
1/4 Cup apricot brandy
1 Lb. Mixed candied fruit, chopped
1/4 Lb. candied red cherries, chopped
1 Cup chopped walnuts
3 Cups all purpose flour, divided
1 Teaspoon baking soda
1/2 Teaspoon salt
2 Teaspoon ground cinnamon
1 Teaspoon ground cloves
Combine first 5 ingredients in a saucepan: simmer uncovered, 20 minutes, stirring occasionally. Stir in brandy, set aside. Combine candied fruit, cherries, walnuts, dredge in 1/4 flour, stirring to coat evenly. Set aside. Combine remaining 2 3/4 cups flour, soda, salt, cinnamon and cloves, mixing well. Stir in raisin mixture and blend thoroughly. Add candied fruit mixture and stir. Spoon into a greased and floured, brown paper lined 10” tube pan. Bake at 325’F. for 1 hour and 15 minutes or until a wooded pick inserted comes out clean. Cool in pan. Remove cake, take off paper. Store in airtight container. Yield 1 10 inch cake.
Good Freezes well.
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