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Six Week Fruit Cake Recipe

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This recipe for Six Week Fruit Cake, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Magee Thornhill
Added: Saturday, June 30, 2007


fermented fruit juice
Wesson oil
oleo stick
eggs vanilla
gold metal flour

Step One
Combine the following:
1 cup fermented fruit juice
1 cup sugar
1 cup peaches
Stir until sugar is dissolved and placed in a loosely covered container.

Step Two ( Two weeks later)
add the following:
1 cup pineapple
1 cup sugar

Step Three ( two weeks later)
add the following:
1 cup cherries
1 cup sugar

Step Four (two weeks later)
Drain fruit well in colander and save juice to begin another batch of fruit.

Blend together the following:
2 cups sugar
1 cup Wesson oil
1 stick oleo
3 eggs; well beaten
1 T vanilla
3 1/2 cups gold metal flour ( reserve 1/2 cup)

After blending well add the following:
3 cups fruit; well drained
2 cups pecans
Dredge in 1/2 cup of remaining flour

Bake 1 1/2 hours at 325 degrees or until done




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