---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CITRON JEWEL CAKE/1953 PILLSBURY BAKEOFF
  Categories: Cakes
       Yield: 1 Servings
  
       2 c  All-purpose flour
       2 ts Baking powder
       1 ts Salt
     1/2 ts Nutmeg
     1/2 c  Shortening; solid
       1 c  Brown sugar, packed
       2 lg Eggs
       1 ts Vanilla extract
     1/2 c  Citron or candied fruit; cho
     1/2 c  Nuts; chopped
            -nutmeg frosting-; * see not
  
   Winner in the senior division of the 1953 Pillsbury Bakeoff.
   
   Sift together flour, baking powder, salt and nutmeg; set aside. Cream
   together the solid shortening and brown sugar until creamy. Add well beaten
   eggs and vanilla; mix well. Gradually add the flour mixture and mix with
   electric mixer for 1-2 minutes. Fold in candied fruit and nuts. (mix fruit
   and nuts with a sprinkling of flour first to keep them separated) Pour
   batter into well greased and lightly floured loaf pan, about 9 by 5 by 3
   inches.  Bake in preheated 350 degree oven for 65-75 minutes or until tests
   done. You may also bake this in a 9-inch tube pan that has been lightly
   greased and floured, for 55-60 minutes. Cool cake then frost. * Nutmeg
   Frosting: Cream 1 tablespoon butter, 1/4 teaspoon vanilla, 1/4 teaspoon
   nutmeg and a dash of salt. Blend in 1 cup sifted confectioners' sugar and 2
   tablespoons hot cream.
    Thin with a few more drops of cream if necessary for spreading
   consistency. Pat Dwigans
  
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