Annie Craver'S Pressure Cooker Fruit Cake - cooking recipe

Ingredients

1 lb. candied cherries
3 lb. raisins
1 lb. shelled pecans
1/2 lb. figs
1/2 lb. citron
1 lb. dates
1/2 lb. candied pineapple
1/4 lb. lemon peel
1/4 lb. orange peel
1 lb. currants
1 lb. butter
12 eggs
1 glass grape jelly
1 glass grape juice
1 tsp. soda
2 c. sugar
4 c. flour
2 tsp. cloves
2 tsp. cinnamon
2 tsp. allspice
1 tsp. nutmeg

Preparation

Cut the first 10 ingredients into pieces; set aside.
In a large pan, beat eggs well.
Add grape jelly and melted butter. Add soda to grape juice, stirring well.
Add to mixture.
Sift dry ingredients using only half of flour.
Add to mixture.
Mix remainder of flour with the diced fruit.
Combine the 2 mixtures. Mix thoroughly.
Grease a tube pan with Crisco and line pan with waxed paper.
Cover with waxed paper.
Set on a rack in a pressure canner with 1 quart of water in bottom of cooker.
Put lid on and leave petcock open for first 30 minutes of cooking.
Close petcock and let pressure rise to 10 pounds.
Cook at 10 pounds pressure for 1 hour.
Let pressure go down and take cake out.
Put in a 200\u00b0 preheated oven.
Cook for 45 minutes, allowing cake to dry off.
This is a moist cake and needs to be kept cool.
Mrs. Craver always stored hers in an unheated room in her home.