Recipe - Holiday Fruitcake With Louisiana Pecans

1 pound Dark Raisins
1 pound Light Raisins
2 pound Currants
1 pound Citron
2 pound Louisiana Pecans
4 One half cup AllPurpose Flour
2 teaspoon Nutmeg
1 teaspoon Mace
1 teaspoon Cinnamon
1 pound Butter
1 pound Brown Sugar
12 Eggs
6 ounce Orange Marmalade
One half cup Honey
One half cup Sherry

GARNISH
Candied Cherry Halves
Pecan Halves

Combine raisins and currents with citron and nuts. Sift flour with spices
and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.
Cream butter until soft and smooth, blend in sugar throughly, and add eggs
one at a time, beating well after each egg is added. Add marmalade, beat.
Add remaining flour mixture alternately with honey and sherry mixing well
after each addition. Stir in floured fruits and nuts, and mix well until
distributed through the batter. Pack into loaf tins lined with 2
thicknesses of waxed paper, top with candied cherries and whole pecans
halfs and bake at 250øF for 2One half to 3 hours, depending on size of pan.
Cakes are done when they pull away from sides of pan and are firm to the
touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place
are at their best after 2 or 3 weeks of aging. Louisiana Conservationist
November/December 1991

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