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1
First prepare fruits--slice finely and cut up (1/4 to 1/2) citron, orange, and lemon peel.
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2
Cut other candied fruits larger.
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3
Plump up seedless raisins and currants; leave whole.
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4
Heat nuts and cut them up coarsely.
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5
To measure raisins, cut-up candied peel, etc; 1-1/2 pounds equals 4-1/2 cups; 1/2 pound equals 1-1/2 cups (350 ml).
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6
Heat oven to 300 degrees (150 C.).
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7
Line with heavy wrapping paper and grease two 9 x 5 x 3 inch loaf pans; set aside.
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8
In large mixer bowl cream together shortening and sugar until fluffy.
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9
In medium bowl, sift together flour, salt and spices.
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10
In small bowl beat together with fork, jelly and fruit juice.
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11
Stir dry ingredients alternately with jelly mixture into creamed mixture.
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12
Blend in fruits and nuts.
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13
Fill prepared pans almost full.
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14
Bake for 2-1/2 to 3 hours (cover with paper the last hour) or until cake tests done.
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15
Bake cakes that are half the size, 1/2 hour less.
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16
Cool.
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17
Glaze before wrapping or after storing.
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18
In the old days, fruit cakes were wrapped in wide-dampened cloth to keep and mellow.
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19
Wrap in waxed paper.
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20
Store in air-tight container in cool place.
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21
Combine and bring just to a rolling boil, 1/2 cup (125 ml) light corn syrup and 1/4 cup (60 ml) water.
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22
Remove from heat.
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23
Cool to lukewarm.
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24
Pour over cooled cake before or after storing.
