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AZ Cake Recipes -> Cakes recipes -> Heirloom fruitcake recipe
AZ Cake Recipes -> 'H' cake recipes -> Heirloom fruitcake recipe

Heirloom fruitcake recipe

Category: Cakes
Yield: 1

Heirloom fruitcake ingredients:

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 tbsp. vanilla
1 large Lemon (juice only)
1 large Orange (juice only)
2 tsp. baking powder
2 tsp. Baking soda
1 tsp. Ground nutmeg
1 tsp. Ground allspice
1 tbsp. Ground cinnamon
1 1/2 cup Grape juice or wine
Light corn syrup
Additional fruits & pecans

Heirloom fruitcake preparation:

1. Cut fruit into small pieces and chop nuts.
2. Mix fruit and nuts with enough flour to coat well.
3. Cream butter and sugar until light.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla and lemon and orange juices.
6. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon.
7. Add alternately with grape juice to egg mixture.
8. Stir in fruit and nut mixture.
9. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper.
10. Turn batter into pans, filling ¾ full.
11. Bake at 200°F.
12. Loaf pans will require about 4 ½ hours.
13. Tube pan about 6 ½ hours.
14. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits.
15. Cool in pans.
16. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.



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