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.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!