From the 11/01/01 Alumni Sandstorm
>>From: Vicki Schrecengost Carney ('67WB)

Re: CUP Fruitcake Recipe
    As it is getting closer to the holidays and since
someone recently asked for it again, can we post this
recipe on the website? Thanks!

Central United Protestant (CUP) Fruitcake
 (makes 10 lbs., which is not as much as it sounds like) 
 from Richland, WA

1 C. sugar
3/4 C. molasses + 1 1/3 oz. water
1 C. shortening
2 extra large eggs
5 1/3 oz. buttermilk
5 1/3 C. sifted flour
4 tsp. cinnamon
1 1/2 tsp. nutmeg
1 Tbls. + 1 tsp. soda
1 Tbls. salt
1 1/2 tea. cloves
1 1/2 tea. allspice
2 C. chopped walnuts
1 1/3 C. chopped dates
1/2 # dark raisins
3/4 # currants
3 1/3 # mixed dried fruit

Cream sugar with shortening.
Beat in eggs.
Stir together: molasses, buttermilk, soda and salt.
Sift together 4 C. of the flour, cinnamon, nutmeg and 
     cloves and allspice. 
Set aside the rest of the flour to mix with the 
     diced fruit. It is important to coat each particle 
     of fruit with flour before adding to the batter, 
     so you may need to adjust the proportions you sift 
     with the spices and mix with the fruit. Total flour
     should be 5 1/3 C.

Combine all ingredients and mix thoroughly.
Bake at 250-300 degrees about one hour per pound.
  (Can bake in an empty, clean 1# coffee can filled half 
  full; takes about 1 - 1 1/2 hours or possibly even 2 
  hours). If you set a separate pan of water in the oven 
  while baking, it adds moisture to the cake.

-Vicki Schrecengost Carney ('67WB)