Heirloom Fruitcake
Ingredients
2 pounds candied cherries
2 pounds candied pineapple
1/2 pound citron
1/2 pound candied orange peel
1/2 pound candied lemon peel
2 pounds pitted dates
2 pounds golden raisins
1 pound dark raisins
1 pound currants
11 ounces shelled pecans
Flour
1 pound butter or margarine
1 pound 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 C. grape juice or wine
Light corn syrup
Additional fruits and pecans
Cooking 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 C. 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 200. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)