Holiday fruitcake #2

Yield: 1 Servings

Measure Ingredient
1 pounds Dried apricots, chopped
1 pounds Dates, chopped
1 pounds Red and green candied cherries (store bought or even better, homemade)
1 pounds Red and greed candied pineapple (store bought or homemade)
1 pounds Golden raisins
1 pounds Almonds, blanched, toasted, chopped
1 pounds Pecans, broken into pieces
4 cups All purpose flour
1 pounds Sweet butter
¾ pounds (1 1/2 cups) brown sugar
¾ pounds (1 1/2 cups) granulated sugar
12 \N Eggs
1 teaspoon Ground cloves
2 teaspoons Cinnamon
1 teaspoon Mace
1½ teaspoon Baking soda
1 teaspoon Salt
4 tablespoons Rum
4 tablespoons Curacao
4 tablespoons Brandy
2 \N Oranges, Juice and rind of
2 \N Lemons, Juice and rind of

from Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, etc.

Makes 4 8"x 5" x 3" loaves.

Preheat oven to 300 degrees. Thoroughly grease four 8 x 5 x 3" loaf pans.

Dredge fruits and nuts with 1 cup flour and set aside. Cream butter and sugars. Add eggs one at a time, beating after each addition. Sift remaining flour with spices, baking soda, and salt, add add to creamed mixture alternately with flavorings and juices. Pour into loaf pans. Set the pans in a large pan of water and bake for about 2½ hours.

Posted to EAT-L Digest 23 October 96 Date: Wed, 23 Oct 1996 22:01:20 -0700 From: Kay Peterson <ckpeters@...>

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