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Old Fashioned Fruitcake

Ideally, fruitcake should be made at least a month before you plan to serve it.


What would Christmas be without a fruitcake? You'll like this one.


Ingredients

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1 cup butter, softened, 2 1/2 cups sugar, 6 eggs, 2 teaspoons brandy flavoring, 4 cups all-purpose flour, 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon salt, 1 1/2 pounds ready mix candied fruit, 1 pound seedless raisins, 3/4 pound candied pineapple, 3/4 pound whole candied cherries, 2 cups pecan halves, Garnish: light corn syrup and pecan halves.



How to Make It


Step 1

In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring.



Step 2

Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19" tube pan.
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Step 3


Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks; this blends and mellows the cake.


Courtesy myrecipies

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Cake Magazine: Old Fashioned Fruitcake
Old Fashioned Fruitcake
Ideally, fruitcake should be made at least a month before you plan to serve it.
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