| Holiday Fruitcake
1 1/2 cups of seedless raisins, cooked and drained
1 1/2 cups of chopped candied cherries
1/2 cup of quartered dates
3/4 cup of chopped candied pineapple
3/4 cup of slivered blanched almonds
1 cup of chopped pecans
6 tablespoons of butter or margarine
1/2 cup of sugar
3 eggs
3/4 cup of sifted all purpose flour
3/4 cup of uncooked oatmeal
1/4 teaspoon of salt
1/4 teaspoon of powdered cloves
1/4 teaspoon of powdered nutmeg
1/2 teaspoon of powdered cinnamon
1 tablespoon of orange juice
Mix fruits and nuts together in large bowl. Beat butter or margarine in mixing bowl until soft. Cream with sugar. Add eggs, one at a time, beating well. Mix dry ingredients together. Gradually add all but about 3/4 cup of dry ingredients to butter mixture, mixing well. Add orange juice. Mix the 3/4 cup of dry ingredients with the fruits and nuts. Pour batter over fruit, mixing well.
Preheat oven to 275ºF. Grease a 1pound coffee can or mold and small loaf pan. Line pans with waxed paper. Grease paper. Pour cake batter into prepared pans. Bake coffee can loaf 3 hours and small loaf pan about 1 1/2 hours. Let cool thoroughly in pans.
To Store, remove from pans, brush with brandy or orange juice and wrap tightly in foil or heavy waxed paper. Keep in cool place, but not in refrigerator. Total weight about 2 3/4 pounds, 20 - 30 servings
Use a round cake for your holiday tea table or give as a gift. Serve smaller cake throughout holidays for dessert or with coffee and tea, and also as dessert in lunchboxes. |
|
|
Basic-Recipes.com
|