by Aunt Virginia
1 carrot
cake mix
2 tbsp
flour
1 lb
chopped walnuts, raisins, and chopped
dates
‘/2
lb each candied cherries, green candied
pineapple
and red candied pineapple
1/4 lb
each candied citron, lemon and orange
Make
cake mix according to directions adding the 2 tbsp of flour. Combine all other ingredients. Pour prepared cake mix over the
fruit nut mixture. Stir until all fruit is well coated. Place in small paper lined loaf pans about 2/3 full. Bake at 300◦
for about 1 hour or until toothpick inserted comes out clean.
Cool
completely and store in plastic bags. Soak the cakes in orange juice, white grape juice or apple juice by adding a little
to the cakes just to moisten the cake well. Let sit in fridge. Repeat 2 or 3 times. Store for at LEAST 3 weeks. 6 weeks is
better if you can leave them alone for that long. They will be hard to cut in nice slices until they age.
Grandma Faye’s Fruit Cake Version
Use 2
cups nuts instead of one
1 cup
each candied red pineapple, candied green pineapple, candied cherries, and 1 cup whole seeded dates.
Use above
fruits if available or substitute other things if needed. DO NOT USE CITRUS.
