Great Dark Fruit Cake

Ingredients:

1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour

How to Cook:

• Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan. 
• Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
• Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda. 
• In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy. 
• Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. 
• When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture. 
• Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean. 
• Cool completely in pan; remove paper; store to mellow. Try and Enjoy

Pistachio Cake

Ingredients:

1 pkg. of white Duncan Hines cake mix
3 eggs
1 cup of Wesson oil
1 cup of 7-Up
2 oz. of chopped walnut tidbits
2 packs. of Royal Pistachio pudding mix

• Mix cake and 1 package pudding together. Bake in Bundt pan at 350 degrees for 40 to 45minutes, don't over bake. Cool cake before tipping upside down.

For the frosting:

1 pkg. of pistachio pudding
1/2 pint of whipping cream
1 cup of milk

• Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.

Ginger Bread

Ingredients:

2 eggs
3/4 cup of brown sugar
3/4 cup of molasses
3/4 cup of melted shortening
2 1/2 cups of flour
2 teaspoons of soda
2 teaspoons of ginger
1 1/2 teaspoons of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 teaspoon of baking powder
1 cup of boiling water

How to Cook:

• Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices,soda, and baking powder. 
• Add to creamed mixture. Finally add the boiling water. Beat well.
• Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.

Fruit Tea

Ingredients:

2 quarts of cranberry juice
1 - 46 oz. can of frozen lemonade concentrate, thawed & undiluted
2 cups of apple juice
1 cup of orange juice
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger

Procedure:

• Pour first 5 ingredients into a 30-cup electric percolator. Place cinnamon, nutmeg and ginger in basket. 
• Perk and let stand 1 hour. Serve hot. Yield: 1 gallon.