Watermelon Pickle Fruitcake

Today we made Watermelon Pickle Fruitcake!

This recipe is from the New York Times Cook Book, edited by Craig Claiborne; published in 1961.

3C sifted flour, 1 1/2 t baking powder, 1/2t salt, 7 oz candied cherries, halved, 6 oz candied pineapple, shredded, 2C drained watermelon pickle, shredded, 12 oz white raisins, 6 1/2 oz pecans, chopped, 4 1/2 oz almonds, blanched and coarsely shredded, 1C butter, 2C sugar, 5 eggs, 1/2C sherry

We substituted whisky for the sherry. Preheat oven to 300F. Grease two loaf pans, lined with greased waxed paper. We used parchment paper instead. Sift dry ingredients. Mix several of T of this with the fruit and nuts. Cream butter and sugar. Add eggs. Stir in dry ingredients alternately with sherry. Mix in fruit and nuts. Transfer to prepared pans, packing tightly. Bake 2 hours. Cool, remove from pans and peel off paper. Wrap cakes in foil and store in an airtight container about 1 month before serving. Sprinkle several times a week with a light shower of sherry.