Southern Belle Fruitcake

Grandma only had the ingredients listed, so I borrowed some directions from a similar recipe. That recipe said this makes 8 cakes! Wow! At the time when lots of people were making these there must have been a huge number of them floating around. No wonder they got a reputation.

• Ready In: 3 hrs 45 mins
• Serves: 10
• Yields: 8 cakes

Ingredients

• 1  candied orange peel
• 1  cup  candied pineapple
• 1  cup  candied cherry
• 2  cups walnuts
• 1⁄2 lb dates
• 1  cup currants
• 15  ounces raisins
• 1  cup  shredded coconut
• 5  eggs, well beaten
• 2  cups  sifted flour
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1  teaspoon allspice
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 1  cup shortening
• 1⁄2 cup sugar
• 1⁄2 cup honey
• 1⁄2 cup  orange juice

Directions

1. Cream shortening and sugar. Add honey and eggs.
2. Sift the dry ingredients together. Dredge the nuts and fruits in a little of this mixture.
3. Add the dry ingredients to the batter. Fold in the fruits and nuts.
4. Pour into greased loaf pans. (You may grease them and line them with waxed paper.).
5. Bake for 3 to 3 1/4 hours at 275 with a pan of water on the shelf below.
6. Cool. Drizzle with orange juice. (Wrap and store in a cool place, if desired.).