Dark Fruit Cake - cooking recipe

Ingredients

3 oz. pkg. lemon peel
3 oz. pkg. orange peel
1/2 lb. candied cherries
1/4 lb. walnuts
1/4 lb. pecans
1/2 lb. pitted dates
1/4 lb. candied pineapple
1/4 lb. preserved citron
1/2 lb. seeded raisins
1/4 c. flour
1 c. shortening
1/2 c. sugar
1/2 c. honey
5 well beaten eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 c. orange or grape juice

Preparation

Shred fruit peels; halve cherries, nuts and dates.
Cut pineapple and citron the size of almonds.
Dredge fruits in 1/4 cup flour.
Cream shortening and sugar; add honey, then eggs and beat well.
Add sifted dry ingredients alternately with fruit juice. Beat thoroughly.
Pour batter over floured fruits and mix well. Line greased 3 1/2 x 7 1/2-inch loaf pan with waxed paper, allowing 1/2-inch to extend above all sides of pan.
Do not flatten.
Bake in slow oven at 250\u00b0 for 3 to 4 hours.
Place pan containing 2 cups water on bottom shelf of oven while baking for greater volume, moist texture and a smooth, shiny glaze.
If desired, pour brandy over as cakes are removed from oven.
Cool.
Brush with hot corn syrup.
Decorate with blanched almonds and cherries.
Makes 5 pounds.