Recipe: Northern Pacific Light Fruit Cake

NORTHERN PACIFIC LIGHT FRUIT CAKE

"Although not as well known as the Northern Pacific Dark Fruit Cake, this light version was preferred by many."

1 pound candied pineapple, diced (2 cups)
1 pound candied green cherries (2 1/4 cups)
1 pound candied red cherries (2 1/4 cups)
2 pounds golden raisins (5 1/4 cups)
2 pounds mixed candied fruits, diced (4 cups)
2 3/4 cups granulated sugar
1 1/4 cups shortening
1 cup butter (2 sticks)
1 teaspoon salt
5 cups all-purpose flour, divided use
12 eggs
1 tablespoon vanilla
1 tablespoon lemon extract
1 teaspoon ground mace
1 cup pecan halves
1 cup walnuts, halves or pieces
1 cup almonds, blanched (see note)

The day before baking mix pineapple, green and red cherries, raisins, and mixed fruits. (This helps to blend flavors.) Keep in a cool place.

Preheat oven to 300 degrees F. Grease four 9-by-5-inch bread pans; line bottoms and sides with strips of parchment paper, grease paper.

Using a rotary mixer, lightly mix sugar, shortening, butter, salt, and 21/4 cups flour. Stir in eggs gradually, blending for about 10 minutes. Add vanilla, lemon extract, mace and remaining 21/4 cups flour, mixing lightly about 2 minutes. Add fruits, pecans, walnuts and almonds; combine well.

Pour into prepared pans, filling pans three-quarters full. Bake about 1 hour and 45 minutes. Since oven temperatures vary, watch closely and do not overbake. Cakes should pull away from sides of pans when done.

Note: To blanch almonds, cover them with boiling water, then drain. The skins should slip right off.

Makes 4 loaves, approximately 10 pounds
Source: Dining Car Line to the Pacific by William McKenzie