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Fancy Fruitcake


This is a Diamond Walnuts recipe.

2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
1-1/3 cups granulated sugar
3 large eggs
1/4 cup milk
2 tablespoons brandy
1 cup chopped Diamond Walnuts
1 cup diced mixed candied fruits
1/2 cup halved candied cherries
2 tablespoons molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup snipped pitted Sunsweet Prunes
Walnut Paste (recipe follows)
Eggnog Frosting (recipe follows)

Resift flour with baking powder and salt. Cream butter with sugar. Beat in eggs, one at a time. Blend in flour mixture alternately with milk. Stir in brandy, walnuts, and mixed fruit. Stir cherries into 2-1/3 cups batter; turn into greased and floured 8-inch layer cake pan. Stir molasses, spices and prunes into remaining batter; turn into second pan. Bake at 300 deg. about 65 minutes, until edges pull from sides of pan. Cool 15 minutes; turn out onto wire rack to cool completely.

Put layers together with Walnut Paste. Frost top with Eggnog Frosting.


Walnut Paste

Grate or blend fine 1 cup Diamond Walnuts. Mix with 1/2 cup sifted powdered sugar, 3 tablespoons unbeaten egg white and a dash salt.


Eggnog Frosting

Mix together 2 tablespoons soft butter, 1 egg yolk, 1/2 teaspoon vanilla, and 1/2 teaspoon milk or cream. Stir in 1-1/2 cups sifted powdered sugar.