Heirloom fruitcake
1 servings
Ingredients
Quantity | 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 |
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.