BAKING FORMULA FOR SOUTHERN DARK FRUIT CAKE:

3/4 cup shortening
6 eggs, well-beaten
3/4 cup white sugar
3/4 cup brown sugar
2 cups molasses
2 3/4 cups sifted all-purpose flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/2 cup cocoa
1 lb. raisins
1 lb. currants
3/4 lb. dates
2 cups citron
1 cup candied orange peel
1 cup candied lemon peel
1 cup candied cherries
1 cup candied pineapple
1 cup figs
2 lb. almonds
1 lb. pecans
1 lb. walnuts

The preparation of this fruit cake is really a two-day job. On the first day prepare nuts and fruits. The amounts given in this recipe are for nuts in the shell. Shell the nuts. Cut both the fruits and nuts into small pieces and mix well. Store overnight. Also prepare pans for baking.

To line fruit cake pans and protect cakes during baking - use heavy brown wrapping paper and cut the lining to allow a high collar of paper to rise above the edge of the pan, at least 3/4 of an inch. Grease the pans before lining and grease the lining well. Also note: during first 1 1/2 or 2 hours of baking, place a cover of heavy brown wrapping paper over the top to prevent scorching or burning of fruits and nuts that may be on top.

The second day: cream shortening well. Add white sugar gradually, beating as you add. Add brown sugar, gradually, beating as you add. Add molasses and beat well. Add eggs, well-beaten, and beat well. Add 3/4 cup of flour to prepared fruit and mix well. Stir these floured fruits and nuts into the butter, sugar and egg mixture. Sift the remaining flour with spices, baking powder, baking soda and cocoa. Add gradually to the cake mixture. When mixture begins to be too heavy to mix with a spoon, use your hands.

Pour into carefully prepared pans. Fruit cakes may be steamed and baked or simply baked. If steamed: cover tightly with waxed paper and steam 2 hours. Then place in oven and bake 1 1/2 hours or until done. If cakes are to be baked: bake in slow (275°F) oven. Each 2 lb. cake will require from 3 1/2 to 4 hours baking. Cool in pan. Remove from pan, do not remove the paper lining and wrap cake in waxed paper. Store for at least a month to allow cake to mellow and ripen.

BAKING FORMULA FOR WHITE FRUIT CAKE:

1 1/2 cups shortening
2 cups white sugar
1/3 cup milk
1 cup shredded coconut
2 lb. white seedless raisins
1/2 lb. citron, shaved fine
1/2 lb. candied pineapple
1/2 lb. candied cherries
1 1/2 cups blanched almonds
4 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. salt
12 egg whites, stiffly beaten

Soak raisins in water until plump. Dry thoroughly and mix with the other fruit, all shredded or cut small. Add almonds and 1/4 cup flour from the 4 cups allowed in the recipe. Set aside until needed. Prepare pans with heavy brown paper lining and grease well.

Cream shortening, add sugar gradually, creaming as you add. Sift dry ingredients together (flour, baking powder and salt). Add to butter-sugar mixture alternately with liquid. Stir in the floured fruit and nuts. Cut and fold in the stiffly beaten egg whites. Fill prepared pans 2/3 full, bake in slow (275°F) oven for 3 1/2 to 4 hours. Cool in pans. Store in heavy paper in which they were baked.

ENGLISH TEA CAKE:

2 1/2 cups sifted all-purpose flour
1 level tsp. baking powder
1 tsp. salt
7/8 cup butter
2/3 cup sugar
4 eggs
1/2 cup almonds, blanched and chopped
1 cup raisins
1 cup currants
1/2 cup candied orange and lemon peel, cut fine
2 tbsp. orange juice

Sift together flour, baking powder and salt. Set aside until needed. Cream together butter with cup sugar. Add eggs, unbeaten, one at a time. Beat 5 minutes after each addition. Stir in almonds, raisins, currants, orange and lemon peel. Add sifted dry ingredients with orange juice.

Pour into two or three small bread pans, greased and lined with heavy paper. Decorate tops with almonds and candied cherries. Bake in slow (275°F) oven for 1 to 1 1/4 hours. Cool and store in paper lining.

BAKING FORMULA FOR ECONOMY FRUIT CAKE:

1 cup brown sugar
1 cup water
1 cup raisins
1 cup currants
1/2 cup shortening
1 1/2 cups sifted all-purpose flour
2 level tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 tsp. cinnamon

Measure brown sugar, water, raisins, currants and shortening into saucepan. Boil together gently 3 minutes. Cool.

Sift dry ingredients together in mixing bowl and add the cooled mixture.

Bake in 8 x 3 1/2 inch loaf pan lined with heavy brown wrapping paper, well greased. Bake in moderate (350°F) oven for 1 1/4 hours or until done.

Makes 2 loaves.