Crisco Fruit Cake
| 1-1/2 cupfuls Crisco | 1 lb. seeded raisins |
| 2 cupfuls sugar | 1 lb. glace cherries |
| 4 cupfuls flour | 1 teaspoonful baking soda |
| 6 eggs | 1 teaspoonful salt |
| 1 wineglassful brandy | 1/2 cupful New Orleans molasses |
| 1/2 lb. blanched and chopped almonds | 1/2 cupful cold black coffee |
| 1/2 lb. English walnut meats (broken in small pieces) | 1 teaspoonful grated nutmeg |
| 1/2 lb. stoned and chopped dates | 2 teaspoonfuls powdered cinnamon |
| 1 lb. currants | 1 teaspoonful powdered cloves |
Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour sifted with salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted.
Sufficient for one large cake.