Author
Aunt Joan
Recipe
| Measurements | Ingredients |
|---|---|
| 1½ C | Raisins |
| 1 C | Candied Fruit |
| ¼ lb | Blanched Walnuts |
| 4 Tbsp | Amontillado Sherry |
| 2 Sticks | Butter or Margarine |
| ⅔ C | Brown Sugar |
| ½ C | White Sugar |
| 4 | Eggs |
| 2 2/3 C | Flour |
| ½ tsp | Nutmeg |
| ½ tsp | Cinnamon |
| ½ tsp | Salt |
| ½ tsp | Baking Powder |
Instructions
- Steep fruit & nuts in 2 Tbsp. sherry overnight.
- Line 9” round tin with 2 layers waxed paper extending paper 1” above tin. (Or 3 1-lb loaf pans)
- Cream butter & sugar. Add unbeaten eggs, mix well.
- Add half the fruit & remainder of sherry. Stir.
- Sift flour, spices, baking powder, and salt together, gradually add half to mixture. Add remainder of fruit & then gradually add the remainder of flour. Mix.
- Place mixture in prepared tin on the middle shelf of 325° oven.
- Bake about 2 hours. Test after 1½ hours.
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