Heirloom fruitcake

 
                             HEIRLOOM FRUITCAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       tb           Vanilla
    1       lg           Lemon (Juice only)
    1       lg           Orange (juice only)
    2       ts           Baking powder
    2       ts           Baking soda
    1       t            Ground nutmeg
    1       t            Ground allspice
    1       tb           Ground cinnamon
    1 1/2   c            Grape juice or wine
                         Light corn syrup
                         Additional fruits & pecans
 
   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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