Citron Jewel Cake
Yield
12 servingsPrep
25 minCook
65Ready
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
vegetable shortening
solid |
*
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
large |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
citron
or candied fruit, chopped |
|
| ½ | cup |
nuts
chopped |
|
| 1 | x |
frosting
nutmeg frosting |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
vegetable shortening
solid |
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
large |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
citron
or candied fruit, chopped |
|
| 118 | ml |
nuts
chopped |
|
| 1 | x |
frosting
nutmeg frosting |
* |
Directions
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℉ (180℃) oven for 65 to 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 to 60 minutes.
Cool cake then frost.
*Nutmeg Frosting:
Cream 1 tablespoon butter, ¼ teaspoon vanilla, ¼ teaspoon nutmeg and a dash of salt.
Blend in 1 cup sifted confectioners' sugar and 2 tablespoons hot cream.
Thin with a few more drops of cream if necessary for spreading consistency.
