Heirloom fruitcake

1 servings

Ingredients

QuantityIngredient
2poundsCandied cherries
2poundsCandied pineapple
½poundsCitron
½poundsCandied orange peel
½poundsCandied lemon peel
2poundsPitted dates
2poundsGolden raisins
1poundsDark raisins
1poundsCurrants
11ouncesShelled pecans
Flour
1poundsButter or margarine
1poundsBrown sugar
12Eggs
1tablespoonVanilla
1largeLemon (Juice only)
1largeOrange (juice only)
2teaspoonsBaking powder
2teaspoonsBaking soda
1teaspoonGround nutmeg
1teaspoonGround allspice
1tablespoonGround cinnamon
cupGrape 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 ¾ full. Bake at 200F. Loaf pans will require about 4½ hours. Tube pan about 6 ½ 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.