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Winslow's Dark Fruit Cake
This is Nanny Winslow from Marengo, Indiana's recipe

Sift together:
3 cups cake flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. freshly grated nutemg
1/2 tsp.salt

Cream together:
1 cup unsalted butter, softened
1 1/2 C brown sugar
3 eggs, unbeaten
1 tsp. vanilla extract
1 tbsp. Kentucky bourbon

Cut with steel blade of a food processor:
2 cups raisins
2 cups dates
1 cup figs

Chop with knife:
1 C pecans
1 C walnuts
1 C candied cherries
2 tbsp. candied orange peel
1 tbsp. candied lemon peel
1/4 C candied citron
1/2 C candied pineapple
1 C apple juice
1 C blackberry jam
1/4 C all purpose flour
1/2 C Kentucky bourbon
pecan halves if desired

To the creamed butter and sugar mixture, add the dry ingredients, alternately with 1/2 C
apple juice and 1 C blackberry jam. To this mixture add the chopped nuts and fruits
which have been tossed with 1/4 c all purpose flour. Mix thoroughly. Line a large tube
pan with waxed paper and grease well. Pour mixture into the pan. If desired, top with
pecan halves.  Bake at 275 degrees for one hour and then at 300 degrees for 2 hours
longer. If top browns too soon, cover with brown paper. Cool 15 minutes in pan and
completely on a wire rack. Sit wire rack on a towel and drizzle 1/2 C bourbon over top of
cake. Wrap in towel and put into a cake tin for at least 3 weeks. Check every week and if
cake feels dry, drizzle with a little more bourbon.






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