Vaughan Dried Fruit Fruitcake

Preheat oven to 350ºF.  Grease and flour 10 6x3 fruitcake pans or 15 black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When 9 eggs have been added, alternately add 3 cups of the flour and the remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour, apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice. Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates, pineapple bits, etc.), with 1 cup flour and add to batter along with almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture. Decorate the tops with bits of dried fruit or decorations. Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.

Posted to MC-Recipe Digest V1 #934 by Ken Vaughan <kvaughan@ptialaska.net> on Nov 30, 1997