Recipe - Real Fruit Fruitcake

1 cn Dark sweet cherries; (16oz.)
1 cn Pineapple tidbits; 15 One fourth oz
1 cup Dried figs
1 cup Dried peaches
1 cup Dried apples
1 cup Chopped dates
1 cup Dried apricots
1 cup Golden raisins
1 cup Dried currants
1 cup Pecan halves or pieces
1 cup Brazil nuts
1 cup Almonds
1 cup Hazelnuts; (Filberts)
1 cup Walnuts
6 cup All purpose flour
2 cup Sugar
4 teaspoon Salt
2 teaspoon Baking powder
1 tablespoon Cinnamon
2 teaspoon Nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
2 cup Orange juice
1 cup Salad oil
8 Eggs
One half cup Light Karo syrup

Preheat oven to 275 degrees. Measure out fruits, chop larger pieces into
bite size pieces. Measure out nuts. Leave whole or chop, as desired. Drain
the canned sweet cherries and pineapple tidbits. In a large bowl with deep
sides, combine all dry ingredients, and mix well. Add salad oil, orange
juice, eggs and corn syrup. Mix until smooth. Add fruits and nuts, stirring
well after each addition.

Line six medium bread pans with aluminum foil. Grease the insides with
salad oil. Fill pans 2/3 full with fruitcake batter. Bake in 275 degree
oven for 2 One half hours until wooden pick inserted in the middle comes out
clean.

If necessary, cover tops with aluminum foil during last hour to prevent
excessive browning.

Remove from pans, cool, and wrap in foil or plastic wrap. Store in cool
place. If desired, you may glaze the fruitcakes with your favorite glaze
before wrapping for storage.

Posted to BakeryShoppe Digest V1 #444 by Shelley Sparks
ssparks@mailbox.arn.net on Dec 09, 1997