Ingredients

2 C. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1/2 C. shortening; solid
1 C. brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1/2 C. citron or candied fruit
1/2 C. nuts; chopped
Nutmeg frosting

Cooking Instructions

Sift together flour, baking powder, salt and nutmeg; set aside. Cream together the solid shortening and brown sugar until creamy. Add well beaten eggs and vanilla; mix well. Gradually add the flour mixture and mix with electric mixer for 1-2 minutes. Fold in candied fruit and nuts. (mix fruit and nuts with a sprinkling of flour first to keep them separated) Pour batter into well greased and lightly floured loaf pan, about 9 by 5 by 3 inches. Bake in preheated 350 degree oven for 65-75 minutes or until tests done. You may also bake this in a 9-inch tube pan that has been lightly greased and floured, for 55- 60 minutes. Cool cake then frost. Nutmeg Frosting: Cream 1 Tbls. butter, 1/4 tsp. vanilla, 1/4 tsp. nutmeg and a dash of salt. Blend in 1 C. sifted confectioners’ sugar and 2 Tbls. hot cream. Thin with a few more drops of cream if necessary for spreading consistency.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)