20 California dried figs 1/2 ts Cloves
1/2 lb Candied cherries 1/2 c Shortening
1/4 lb Candied pineapple 1 1/2 c Sugar
2 1/2 c Chopped walnut 5 Eggs; separated
1 c Sifted cake flour 2 oz Baking chocolate; melted
1 ts Salt 4 tb Brandy or water
1 1/2 ts Baking powder 1 1/2 ts Vanilla
1 ts Cinnamon 1 ts Almond extract
1 ts Allspice
Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter
generously again. Set oven for 250 degrees F. Cover figs with very
hot water, and let stand 10 minutes. Drain. With scissors, snip off
stems. Then cut figs, cherries and pineapple into tiny bits. Add
chopped nuts and half the sifted flour. Mix together lightly. Sift
remaining flour with salt, baking powder and spices. Cream
shortening, sugar, egg yolks and melted chocolate. Whip egg whites
until very light. Combine all ingredients until just mixed. Place
in baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours.
Place pan of hot water in bottom of oven. When cool, brush with hot
corn syrup and decorate with figs, candied fruit and nuts.
Yields
1 fruitcake