2/3 c Apricots, dried
1 c Apples, dried
1 c Prunes; cooked, slightly
-sweetened
1 c Raisins, seedless
3/4 c Shortening
3 Egg; well beaten
2 tb Orange peel; shredded
1/2 ts Cinnamon
3 ts Baking powder
2 1/4 c Flour
3/4 c Water
1 c Figs, dried
1/2 c Peanut butter
2 1/4 c Sugar
3/4 c Milk
1 ts Baking soda
1 ts Nutmeg
1/2 ts Cloves
2 ts Vanilla
1 ts Salt
Wash apricots, cut in small pieces, add 1/4 cup sugar, and 1/4 cup
water. Cover and simmer 10 minutes. Cool. Remove particles of core
from apples. Cut apples in small pieces, add 1/4 cup sugar, and 1/4
cup water. Cover and simmer 10 minutes. Cool. Remove pits from
prunes, and cut in small pieces. Remove stems from figs. Cut in small
pieces, and add 1/4 cup water. Simmer 10 minutes. Cool. Wash
raisins in hot water. Drain. Cream shortening with 1 3/4 cups sugar.
Add peanut butter and mix thoroughly. Add eggs. Add milk and mix
well. Sift flour, measure, and sift with other dry ingredients. Add
fruits. Blend carefully. Add flavoring. Pour into large tube pan
lined with oiled paper. Bake in slow oven (325 F) 1 hour. Reduce
temperature to 250 F and continue baking 30 minutes.
Maxine Elser, Palo Alto, CA.
in The Household Searchlight cookbook
Yields
1 Cake