Rome Family Cookbook
By Mary Rome Funk

 

Hawaiian Fruit Cake

3/4 C. brandy2 C. margarine
1 pound candied cherries, red and green2 T. pineapple juice
1 pound candied pineapple1 C. sugar
1/2 pound citron1 C. honey or molasses
1 pound lemon peel10 eggs
1 pound orange peel4 C. flour
1 pound dates2 t. salt
1 pound raisins2 t. baking powder
1/2 pound Almonds, toasted1 t. cloves
1/2 pound pecans1 t. nutmeg
4 C. flour1/2 t. allspice

Instructions

Cut the fruit, nuts and dates into chunks. Marinate in the brandy for 4 hours. Stir occasionally so fruit absorbs liquor. Dredge in flour.
Cream margarine and sugar, add honey, stir in eggs, beat until smooth. Sift dry in together. Mix alternately with fruit juice. Blend mixture in fruit. Line pans with wax paper; allowing 1 inch on sides above edges. Grease well. Bake in 250 degree oven for 2-3 hrs. These make fantastic mini cakes. Line with cup cake liners. Bake for 25-45 minutes. Brush with Brandy 2-3 times. Wrap tightly and store. Serves 10.

By Mary Funk