| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Dark sweet cherries; (16oz.) |
| 1 |
cn |
Pineapple tidbits; 15 1/4 oz |
| 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 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
tb |
Cinnamon |
| 2 |
ts |
Nutmeg |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Ground ginger |
| 2 |
c |
Orange juice |
| 1 |
c |
Salad oil |
| 8 |
|
Eggs |
| 1/2 |
c |
Light Karo syrup |
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.
Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks
<ssparks@mailbox.arn.net> on Dec 09, 1997
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