Heirloom fruitcake
Yield: 1 Servings
Ingredients:
- 2 lb Candied cherries
- 2 lb Candied pineapple
- 1/2 lb Citron
- 1/2 lb Candied orange peel
- 1/2 lb Candied lemon peel
- 2 lb Pitted dates
- 2 lb Golden raisins
- 1 lb Dark raisins
- 1 lb Currants
- 11 oz Shelled pecans Flour
- 1 lb Butter or margarine
- 1 lb Brown sugar
- 12 Eggs
- 1 tb Vanilla
- 1 lg Lemon (Juice only)
- 1 lg Orange (juice only)
- 2 ts Baking powder
- 2 ts Baking soda
- 1 ts Ground nutmeg
- 1 ts Ground allspice
- 1 tb Ground cinnamon
- 1 1/2 c Grape juice or wine
Instructions:
Light corn syrup Additional fruits & pecans Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs one at a time beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder soda nutmeg allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is done brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake if desired wrap and store in cool place 1 month before using.
