Holiday Fruitcake With Louisiana Pecans
Ingredients
1 pound dark raisins
1 pound light raisins
2 pounds currants
1 pound citron
2 pounds pecans
4 1/2 C. all-purpose flour
2 tsp. nutmeg
1 tsp. mace
1 tsp. cinnamon
1 pound butter
1 pound brown sugar
12 eggs
6 ounces orange marmalade
1/2 C. honey
1/2 C. sherry
Garnish
Candied cherry halves
Pecan halves
Cooking Instructions
Combine raisins and currents with citron and nuts. Sift flour with spices and resift; mix 2 C. of sifted flour mixture with the fruit and nuts. Cream butter until soft and smooth, blend in sugar thoroughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thickness of waxed paper, top with candied cherries and whole pecans halves and bake at 250 degrees for 2 1/2 to 3 hours, depending on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch in the center.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)