Spiced Pawpaw Fruit Cake
Pawpaw is an indigenous fruit to the U.S., its taste is similar to banana and makes a great fruitcake.
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 1/3 cups vegetable shortening
1 1/3 cups granulated sugar
4 large eggs
2 cups pawpaw purée
1 cup raisins
1 1/2 cups chopped nuts
3 cups candied fruits
- Sift flour with baking powder, salt, baking soda, and spices.
- Cream shortening and gradually blend in sugar, beat until light and fluffy.
- Beat in eggs, one at a time.
- Add flour mixture alternately with pawpaw purée.
- Mix raisins, nuts, and fruit, and stir into batter.
- Turn into 2 greased and floured 9x5x3-inch loaf pans.
- Bake in a slow oven (300°F | 150°C) for about 2 hours. Keep a shallow pan of hot water underneath cake throughout baking time.
- Store cooled cakes in a tightly closed container.
Makes 2 (9-inch) loaf fruitcakes; total weight 5 1/2 pounds.