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Heirloom Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Christmas / Desserts

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
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  t  Ground nutmeg
1  t  Ground allspice
1  tb  Ground cinnamon
1 1/2  c  Grape juice or wine
    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.

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