The best delicious Heirloom Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Heirloom Fruitcake recipe today!
Hello my friends, this Heirloom Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Heirloom Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Heirloom Fruitcake.
What Makes This Heirloom Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Heirloom Fruitcake.
Ready to make this Heirloom Fruitcake Recipe? Let’s do it!
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2 lb Candied cherries 12 Eggs
2 lb Candied pineapple 1 tb Vanilla
1/2 lb Citron 1 lg Lemon (Juice only)
1/2 lb Candied orange peel 1 lg Orange (juice only)
1/2 lb Candied lemon peel 2 ts Baking powder
2 lb Pitted dates 2 ts Baking soda
2 lb Golden raisins 1 ts Ground nutmeg
1 lb Dark raisins 1 ts Ground allspice
1 lb Currants 1 tb Ground cinnamon
11 oz Shelled pecans 1 1/2 c Grape juice or wine
Flour Light corn syrup
1 lb Butter or margarine Additional fruits & pecans
1 lb Brown sugar
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 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. Bake
at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6
1/2 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.
Yields
1 servings
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