Quick Fruit Cake
Reading edition
(Photograph on front cover)
DIRECTIONS INGREDIENTS For 2¼ lbs. For 4½ lbs.
1. Turn on oven; set at moderately slow (350° F.).
2. Grease a tube or loaf pan[16] holding about 5 cups 2 quarts
3. Break into pieces 2-inch VANILLA WAFERS 4 dozen (½ lb.) 8 dozen (1 lb.)
4. Soak until soft in PET MILK ¾ cup 1½ cups
5. Meanwhile, mix FLOUR 1 tablesp. 2 tablesp.
pitted DATES,[17] cut in small pieces 1 cup 2 cups
seedless RAISINS[17] 1 cup 2 cups
broken NUTS 1 cup 2 cups
6. Beat together well-beaten EGGS 2 4
SUGAR ½ cup 1 cup
CINNAMON ¾ teasp. ½ teasp.
NUTMEG ½ teasp. 1 teasp.
ALLSPICE ½ teasp. 1 teasp.
SALT ¼ teasp. ½ teasp.
7. Add to soaked wafers and mix well. Stir in floured fruit mixture. Put into greased tube pan. Bake on oven shelf slightly below center until cake shrinks from sides of pan and is firm to the touch, or about 1¼ hours[16] 1½ hours[16]