Recipe(tried): DARK FRUITCAKE RECIPE

Ralph-the following dark fruitcake recipe is one my mother started making in the 1940's and continues to use to this day. As a matter of fact, she will start making her Christmas fruitcakes soon. This is a moist, delicious cake and not like the joke fruitcake that one hears about. It does not include date, however, I would think that you could add them, as my mom has changed the recipe removing citron and pineapple since no one liked the taste.

Mom's Fruitcake

Boil together for 3 minutes:
1 cup white sugar
1 1/2 cups raisins
3/4 cup shortening
1 1/2 cups sherry wine
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. cloves

Remove from heat and add 24 oz. candied cherries. Cool slightly and add 1 1/2 tsp. baking soda, dissolved in 2 tbsp. hot water.

Sift together and blend in, 3 cups flour and 1 1/2 tsp. baking powder. Mix well and add about 36 pecan halves.

Turn into a greased and wax-paper-lined 10" tube pan. Place 4 cherries and 4 pecan halves on top and bake at 325* about 1 hour.

After cake has cooled and been removed from the pan, sprinkly lightly with additional sherry if desired and then store in an airtight container.