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Title: Yuletide Fruit Cake
Submitted by: sness - June 21, 2006
4 cups seedless raisins
1 cup seeded raisins
1 cup chopped dates
2 cups prunes
2 cups halved candied cherries
2 cups diced candied pineapple
2 cups candied orange peel
2 cups citron peel
3 tsps cinnamon
2 tsps allspice
1 tsp cloves
1 cup apricot nectar
2 cups butter or margarine
1 cup brown sugar
2 cups sugar
10 eggs
4 ½ cups sifted flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 ½ cups chopped walnuts
1 ½ cups chopped almonds
2 Tablespoon rum flavoring
Line pans with double greased brown paper. Rinse raisins, drain and dry. Chop seeded raisins. Pour boiling water over prunes, let stand 10 minutes, drain and chop. Combine fruits, peel, citron, spices and apricot nectar. Cover and let stand 1 hour. Blend butter and sugars. Mix in well beaten eggs. Add sifted dry ingredients. Stir in fruit mixture, nuts and flavoring. Mix well. Spread in pans. Bake in 300° oven for 3½ hours. Ripen in airtight container, preferably wrapped in a brandy or rum soaked cloth.
1 cup seeded raisins
1 cup chopped dates
2 cups prunes
2 cups halved candied cherries
2 cups diced candied pineapple
2 cups candied orange peel
2 cups citron peel
3 tsps cinnamon
2 tsps allspice
1 tsp cloves
1 cup apricot nectar
2 cups butter or margarine
1 cup brown sugar
2 cups sugar
10 eggs
4 ½ cups sifted flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 ½ cups chopped walnuts
1 ½ cups chopped almonds
2 Tablespoon rum flavoring
Line pans with double greased brown paper. Rinse raisins, drain and dry. Chop seeded raisins. Pour boiling water over prunes, let stand 10 minutes, drain and chop. Combine fruits, peel, citron, spices and apricot nectar. Cover and let stand 1 hour. Blend butter and sugars. Mix in well beaten eggs. Add sifted dry ingredients. Stir in fruit mixture, nuts and flavoring. Mix well. Spread in pans. Bake in 300° oven for 3½ hours. Ripen in airtight container, preferably wrapped in a brandy or rum soaked cloth.