Fruitcakes gain great flavor with time, absorbing and blending the wonderful tastes of each ingredient in their dense cake. Scrumptuous.

Heirloom Fruitcake
Recipe type: Cakes
Serves: 1 cake
  • 2 pounds candied cherries
  • 2 pounds candied pineapple
  • 1/2 pound citron
  • 1/2 pound candied orange peel
  • 1/2 pound candied lemon peel
  • 2 pounds pitted dates
  • 2 pounds golden raisins
  • 1 pound dark raisins
  • 1 pound currants
  • 11 ounces shelled pecans
  • flour
  • 1 pound butter
  • 1 pound brown sugar
  • 12 eggs
  • 1 Tablespoon vanilla
  • 1 large lemon (juice only)
  • 1 large orange (juice only)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 Tablespoon ground cinnamon
  • 1 1/2 Cups grape juice or wine
  • light corn syrup
  • additional fruits and pecans
  1. 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.
  2. 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.
  3. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full.
  4. Bake at 200 degrees F. Loaf pans will require about 4 1/2 hours; tube pan about 6 1/2 hours.
  5. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans.
  6. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.
These make great gifts, but are meant to be eaten, so enjoy a slice with a warm cup of tea.

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