Real Fruit Fruitcake
Ingredients
1 can dark sweet cherries (16 ounce)
1 can pineapple tidbits(15 1/4 ounce)
1 C. dried figs
1 C. dried peaches
1 C. dried apples
1 C. chopped dates
1 C. dried apricots
1 C. golden raisins
1 C. dried currants
1 C. pecan halves or pieces
1 C. brazil nuts
1 C. almonds
1 C. hazelnuts (filberts)
1 C. walnuts
6 C. all-purpose flour
2 C. sugar
4 tsp. salt
2 tsp. baking powder
1 Tbsp. cinnamon
2 tsp. nutmeg
1 tsp. ground cloves
1 tsp. ground ginger
2 C. orange juice
1 C. salad oil
8 eggs
1/2 C. light corn syrup
Cooking Instructions
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 2/3 full with fruitcake batter. Bake in 275 degree oven for 2 1/2 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)