This fruit cake is a dense, richly spiced dessert made with dried fruits, nuts, and lard. Prepared with a cooked base and baked slowly, it’s an older-style cake made ahead for special occasions.
Boil together for 5 minutes:
2 and 1/2 cups white sugar
1 and 1/2 cups lard
2 cups water
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 tsp salt
Cool
Add to cooled mixture:
4 eggs well beaten
1 tsp baking soda dissolved in 4 tbsp hot water.
2 rounding tsp baking powder
3 cups flour
Combine with above mixture: (cut, do not grind)
1 lb (3 cups) nuts
1 lb (2 cups) raisins
1 lb (2 cups) dates
1/2 lb (2 cups) figs
1 lb (2 cups) citron
Add 1 and 1/2 cups flour
Bake in slow 250 to 275° oven for 2 1/2 hrs
Note:
This is a boiled fruit cake, an older method where the base is cooked before baking. The fruits are cut rather than ground, giving the cake a coarse texture. Baked slowly, it was typically made ahead for serving on special occasions.
Note on Lard:
Lard was commonly used in baking at the time and contributes to the texture of the cake. It may be less commonly used today.