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Heirloom Fruitcake

Recipe name:
Heirloom Fruitcake

Recipe category:
Cake

What are your thoughts about this delicious dish?

Recipe details:

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 ts Ground nutmeg 1 ts 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.

Your opinion:
Do you think you can serve this for a party or get together?

Heirloom Fruitcake

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