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Heirloom Fruitcake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Christmas
/
Desserts
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
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
Directions:
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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