Heirloom Fruitcake
Yield
1 servingsPrep
15 minCook
4 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
candied cherries
|
|
| 2 | pounds |
candied pineapple
|
|
| ½ | pound |
citron
|
|
| ½ | pound |
candied orange peel
|
*
|
| ½ | 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 |
all-purpose flour
|
|
| 1 | pound |
butter
or margarine |
|
| 1 | pound |
brown sugar
|
|
| 12 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | large |
lemon
(juice only) |
*
|
| 1 | large |
oranges
(juice only) |
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | tablespoon |
cinnamon
ground |
|
| 1 ½ | cups |
grape juice
or wine |
|
| 1 | x |
light corn syrup
as desired |
*
|
| 1 | x |
assorted fruits
as desired |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
candied cherries
|
|
| 907.2 | g |
candied pineapple
|
|
| 226.8 | g |
citron
|
|
| 226.8 | g |
candied orange peel
|
*
|
| 226.8 | g |
candied lemon peel
|
*
|
| 907.2 | g |
dates
pitted |
|
| 907.2 | g |
golden raisins
|
|
| 453.6 | g |
raisins, seedless
dark |
|
| 453.6 | g |
currants
|
|
| 317.9 | ml/g |
pecans
shelled |
|
| 946 | ml |
all-purpose flour
|
|
| 453.6 | g |
butter
or margarine |
|
| 453.6 | g |
brown sugar
|
|
| 12 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | large |
lemon
(juice only) |
*
|
| 1 | large |
oranges
(juice only) |
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
allspice
ground |
|
| 15 | ml |
cinnamon
ground |
|
| 355 | ml |
grape juice
or wine |
|
| 1 | x |
light corn syrup
as desired |
*
|
| 1 | x |
assorted fruits
as desired |
* |
Directions
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 ¾ full.
Bake at 200 F.
Loaf pans will require about 4½ hours.
Tube pan about 4½ 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.
