| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Cakes, Fruits/nuts, Christmas |
1 |
Servings |
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 |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Lonely? No one understands like Jesus”