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  Recipe Home » CakesDeserts » Heirloom Fruitcake
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  Heirloom Fruitcake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 174
Ingredients:
2 lb Candied cherries
2 lb Candied pineapple
1/2 lb Citron
1/2 lb Candied orange peel
1/2 lb Candied lemon peel
2 lb Pitted dates
2 lb Golden raisins
1 lb Dark raisins
1 lb Currants
11 oz Shelled pecans
Flour
1 lb Butter or margarine
1 lb Brown sugar
12 Eggs
1 tbsp Vanilla
1 large Lemon (Juice only)
1 large Orange (juice only)
2 tsp Baking powder
2 tsp Baking soda
1 tsp Ground nutmeg
1 tsp Ground allspice
1 tbsp Ground cinnamon
1 1/2 cup Grape juice or wine
Light corn syrup
Additional fruits & pecans
Instructions:
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 3/4 full. Bake
at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6
1/2 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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