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Spiced Pawpaw Fruit Cake

31/2 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 granulataed sugar

4 large eggs

2 cups pawpaw puree

1 cup raisins

1 1/2 cups chopped nuts

3 cups candied fruits

1. Sift flour with baking powder, salt, baking soda, and spices.
2. Cream shortening and gradually blend in sugar, beat until light and fluffy.
3. Beat in eggs, one at a time.
4. Add flour mixture alternately with pawpaw puree.
5. Mix raisins, nuts, and fruit, and stir into batter.
6. Turn into 2 greased and floured 9 x 5 x 3-inch loaf pans.
7. Bake in a slow oven (300°F) for about 2 hours. Keep a shallow pan of hot water underneath cake throughout baking time.
8. Store cooled cakes in a tightly closed container.

Makes 5 1/2 pounds of cake.

Recipe provided courtesy of Kentucky State University.