Heirloom fruitcake

Yield: 1 servings

Measure Ingredient
2 pounds Candied cherries
2 pounds Candied pineapple
½ pounds Citron
½ pounds Candied orange peel
½ pounds Candied lemon peel
2 pounds Pitted dates
2 pounds Golden raisins
1 pounds Dark raisins
1 pounds Currants
11 ounces Shelled pecans
Flour
1 pounds Butter or margarine
1 pounds Brown sugar
12 Eggs
1 tablespoon Vanilla
1 large Lemon (Juice only)
1 large Orange (juice only)
2 teaspoons Baking powder
2 teaspoons Baking soda
1 teaspoon Ground nutmeg
1 teaspoon Ground allspice
1 tablespoon Ground cinnamon
1½ cup 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 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.

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