Fruit Cake - Dark Nova Scotian - cooking recipe

Ingredients

2 c. sugar
2 c. cold water
1/2 c. shortening
1/2 tsp. nutmeg
1/2 tsp. cloves
1 1/2 tsp. cinnamon
1 lb. seedless raisins (yellow)
1 lb. seedless raisins (dark)
1/2 tsp. salt
3 c. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1 c. citron, thinly sliced
1/2 c. lemon rind
1 c. orange rind
1/2 c. sliced cherries
1 c. chopped walnuts
2 eggs, well beaten

Preparation

In a
large saucepan cook raisins, sugar, water, shortening, spices and\tsalt; boil for 5 minutes.
Cool the raisin-spice mixture.
Dust the dry fruit and nuts with flour and add to the raisin-spice
mixture,
then add the beaten eggs.
Bake in a greased large tube pan or 2 loaf pans at 275\u00b0 for 2 hours and 30 minutes.
(If
you\tplan
to give away cakes for gifts, you may want
to
use
the\tsmall
individual
foil
loaf pans purchased at the
supermarket
and
fill
only
half full with mixture for baking.)
After
cooked
and
cooled, you may pour over brandy or rum,
or
wrap
the whole cake in brandy or rum soaked cheesecloth.
You
may
also serve with a brandied hard sauce, if you prefer.