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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 36 |
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I know this isn't the right season for posting a fruitcake recipe... but I did not want to misplace it... it has dried fruits only candied cherries and a ton of nuts... the recipe and photo is courtesy of the Country Woman and Clare Brooks, Juneau, Alaska Ingredients:
2 cups golden raisins |
2 cups coarsely chopped dried apricots |
2 cups coarsely chopped dates |
1 cup red candied cherries, halved |
1 cup green candied cherries , halved |
2 cups coarsely chopped pecans |
2 cups coarsely chopped walnuts |
2 cups coursely chopped brazil nuts |
1/2 cup honey |
1/4 cup water |
1 teaspoon lemon juice |
1 cup butter, softened |
1-1/4 cups domino® or c&h® pure cane dark brown sugar |
4 eggs |
2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon mace |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
Directions:
1. In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. In a bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place. Yield: 2 loaves.
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