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1 servings
suggest servings
| 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 | dates | pitted |
| 2 | pounds | golden raisins | |
| 1 | pound | raisins, seedless | dark |
| 1 | pound | currants | |
| 11 | ounces | pecans | shelled |
| 4 | cups | flour, all-purpose | |
| 1 | pound | butter | or margarine |
| 1 | pound | brown sugar | |
| 12 | large | eggs | |
| 1 | tablespoon | vanilla extract | |
| 1 | large | lemon | (juice only) |
| 1 | large | orange | (juice only) |
| 2 | teaspoons | baking powder | |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | nutmeg | ground |
| 1 | teaspoon | allspice | ground |
| 1 | tablespoon | cinnamon | ground |
| 1 1/2 | cups | grape juice | or wine |
| 1 | x | corn syrup, light | as desired |
| 1 | x | assorted fruits | as desired |
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 200 F.
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.
| % Daily Value* | |
| Total Fat 545.0g | 838% |
| Saturated Fat 264.0g | 1321% |
| Trans Fat 0.0g | |
| Cholesterol 3514mg | 1171% |
| Sodium 5881mg | 245% |
| Total Carbohydrate 3957.0g | 1319% |
| Dietary Fiber 204.0g | 817% |
| Sugars 2990.0g | |
| Protein 230.0g | 460% |
| Vitamin A | 331% | Vitamin C | 1621% | |
| Calcium | 346% | Iron | 640% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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