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| Fruitcake 1
3/4 cup of butter or margarine
3 cups of sifted all-purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/2 teaspoon of ground cloves
One 16 ounce package of (2 1/2 c.) mixed candied fruits, chopped
1/2 cup of candied pineapple, chopped
One 8 ounce package of (1 1/2 c.) whole candied cherries
One 15 ounce package of (3 c.) raisins
One 8 ounce package of (1 1/2 c.) dates, snipped
1 cup of slivered almonds
1 cup of pecan halves
4 eggs
1 3/4 cup of brown sugar
1 cup of orange juice
1/4 cup of light molasses |
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Melt butter or margarine; cool. Into large bowl, sift together dry ingredients. Add candied fruits, raisins, dates and nuts. Mix to coat fruit with dry ingredients. Beat eggs until foamy. Gradually add brown sugar, beating until well combined. Blend in orange juice, molasses and the cooled, melted butter. Add to fruit mixture; stir until well combined. Turn batter into 2 greased and waxed paper lined 8 x 4 x 2 1/2 inch loaf pans, filling each 3/4 full. Bake in 300ºF. oven for 1 3/4 to 2 hours or until done. Cool thoroughly before removing from pans. |
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