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.