CAKES

Dundee Fruit Cake

Cream together one cup butter and 1 cup sugar.
Beat in 5 eggs (4 jumbo eggs).
Sift together: 2.5 c flour, 1/4 t salt, 1/4 baking soda.
Add a heaping 2 cups of fruit and nuts to the flour mix:
1/2 c pecans or chopped almonds
1/2 c golden raisins
1/2 c chopped dates OR chopped mixed candied fruit
1/4 c chopped candied pinapple
1/4 c chopped candied cherries
handful of currants
1.5 T grated lemon rind
Stir fruit into flour mix until fruit pieces are covered with flour.
Stir flour mix into sugar/butter mix.
Spread mix evenly in greased and floured 9" springform pan. Decorate with whole pecans and whole cherries.
Bake at 300 degrees until golden. A skewer inserted in the middle will come out clean. This will probably take one hour to one hour 15 minutes.
Cool 15 minutes in pan, then unmold and cool on rack.
Freezes well.

Cream together 1/2 cup butter and 2/3 cup sugar.
Beat in 3 eggs (2 jumbo eggs).
Beat in 1/2 t vanilla extract.
Beat in 1/2 t lemon extract.
Sift together: 1 c flour, pinch salt, 3/4 baking powder.
Add 4-5 cups fruit and nuts to the flour mix:
1.5 c pecans (6 oz. bag)
1 c chopped dried dates (5 oz) (2/3 box)
1 c golden raisins (5 oz) (1/3 box)
4 oz chopped candied pinapple (1/2 box)
1/2 c (20 cherries) halved candied cherries (5 oz)
handful of currants
Stir fruit into flour mix until fruit pieces are covered with flour.
Stir flour mix into sugar/butter mix.
Spread mix evenly in greased and floured 8x8 pan.
Optional: Decorate with whole pecans and whole cherries.
Bake at 325 degrees until golden (45 minutes to one hour)
Keeps well in ice box.
Optional: wrap cake in cloth, pour brandy over cake and store one month in a a tin.