Recipe - Heirloom Fruitcake

2 pound Candied cherries
2 pound Candied pineapple
One half pound Citron
One half pound Candied orange peel
One half pound Candied lemon peel
2 pound Pitted dates
2 pound Golden raisins
1 pound Dark raisins
1 pound Currants
11 ounce Shelled pecans
Flour
1 pound Butter or margarine
1 pound Brown sugar
12 Eggs
1 tablespoon Vanilla
1 lg Lemon (Juice only)
1 lg Orange (juice only)
2 teaspoon Baking powder
2 teaspoon Baking soda
1 teaspoon Ground nutmeg
1 teaspoon Ground allspice
1 tablespoon Ground cinnamon
1 One half cup Grape juice or wine
Light corn syrup
Additional fruits & pecans

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough
flour to coat well. Cream butter and sugar until light. Add eggs, one at a
time, beating well after each addition. Add vanilla and lemon and orange
juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg,
allspice and cinnamon. Add alternately with grape juice to egg mixture.
Stir in fruit and nut mixture. Grease 2 (9 x 5inch) loaf pans and 1
(10inch) tube pan. Line with brown paper and grease paper. Turn batter
into pans, filling Three fourths full. Bake at 200F. Loaf pans will require about 4
One half hours. Tube pan about 6 One half hours. About 30 minutes before cake is
done, brush light corn syrup over top and decorate with nuts and fruits.
Cool in pans. Pour a little additional wine over top of cooled cake, if
desired, wrap and store in cool place 1 month before using.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini