Real fruit fruitcake

Yield: 1 Servings

Measure Ingredient
1 can Dark sweet cherries; (16oz.)
1 can Pineapple tidbits; 15 1/4 oz
1 cup Dried figs
1 cup Dried peaches
1 cup Dried apples
1 cup Chopped dates
1 cup Dried apricots
1 cup Golden raisins
1 cup Dried currants
1 cup Pecan halves or pieces
1 cup Brazil nuts
1 cup Almonds
1 cup Hazelnuts; (Filberts)
1 cup Walnuts
6 cups All purpose flour
2 cups Sugar
4 teaspoons Salt
2 teaspoons Baking powder
1 tablespoon Cinnamon
2 teaspoons Nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
2 cups Orange juice
1 cup Salad oil
8 \N Eggs
½ cup Light Karo syrup

Preheat oven to 275 degrees. Measure out fruits, chop larger pieces into bite size pieces. Measure out nuts. Leave whole or chop, as desired. Drain the canned sweet cherries and pineapple tidbits. In a large bowl with deep sides, combine all dry ingredients, and mix well. Add salad oil, orange juice, eggs and corn syrup. Mix until smooth. Add fruits and nuts, stirring well after each addition.

Line six medium bread pans with aluminum foil. Grease the insides with salad oil. Fill pans ⅔ full with fruitcake batter. Bake in 275 degree oven for 2½ hours until wooden pick inserted in the middle comes out clean.

If necessary, cover tops with aluminum foil during last hour to prevent excessive browning.

Remove from pans, cool, and wrap in foil or plastic wrap. Store in cool place. If desired, you may glaze the fruitcakes with your favorite glaze before wrapping for storage.

Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks <ssparks@...> on Dec 09, 1997

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