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Eggless Fruitcake
Araminta Adams, Soldiers Grove

2 cups raisins
2 cups water
2 cups sugar (part brown)
1 cup lard
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
4 cups flour
2 tsp. baking soda
Nuts (preferably walnuts)
Candied fruit, your choice

In a saucepan, add first 7 ingredients and bring to a boil; cool completely. When mixture is cool, add flour and baking soda. This makes a stiff batter. Mix in nuts and candied fruit of your choice. Bake in a greased 9-x13-inch pan, bundt pan, or round angel food pan for 1 hour in a low 325-degree oven. It may be wrapped in foil when cool and stored for several weeks to become extra moist.

 

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