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
2 lb Candied pineapple
1/2 lb Citron
1/2 lb Candied orange peel
1/2 lb Candied lemon peel
2 lb Pitted dates
2 lb Golden raisins
1 lb Dark raisins
1 lb Currants
11 oz Shelled pecans
Flour
1 lb Butter or margarine
1 lb Brown sugar
12 Eggs
1 tb Vanilla
1 lg Lemon (Juice only)
1 lg Orange (juice only)
2 ts Baking powder
2 ts Baking soda
1 ts Ground nutmeg
1 ts Ground allspice
1 tb Ground cinnamon
1 1/2 c 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 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.
From
Yields
1 Servings
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