Last Minute Fruit Cake

Patsy G. Holdman, BHS

  • 2 cup sugar
  • 1 cup butter or oleo
  • 3 eggs, well beaten
  • 1 cup buttermilk
  • 1 tsp soda
  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1 cup cherries
  • 3 cups all-purpose flour

Cream butter and sugar. Add eggs and mix well. Add soda to flour and mix dry ingredients alternately with milk to creamed mixture. Add pecans, dates, and cherries; mix by hand.

Bake in 3 (9 inch) round pans, greased and floured, at 350° for 25 to 30 minutes.

Cool and frost with Flurry Frosting.

Fluffy Frosting

  • 1 cup milk
  • 4 Tbsp flour
  • 2 tsp vanilla
  • 1 cup sugar
  • 1/2 cup oleo
  • 1/2 cup Crisco® shortening

Cook milk and flour until thick paste; stir constantly while cooking; let cool. Cream together sugar, oleo and shortening for 4 minutes. Add flour paste and beat at high speed 4 minutes. Fold in vanilla. Cut recipe in half for small cake. This is enough frosting to go between 3 layers and on top and sides.

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