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Fruitcake Recipe

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This recipe for Fruitcake, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Lamb
Added: Wednesday, December 12, 2007


BATTER (single batch)
1 c. butter or oleo
1 c. sugar
4 eggs
3 c. flour
1 tsp. baking powder
1/4 c. light corn syrup
1/4 c. orange juice
1/4 c. dry white wine
1 tsp. lemon extract

FRUIT (for single batch)
3/4# (1 1/2 c.) candied cherries, chopped
1/2# (1 c.) candied pineapple, chopped
1/4# (1/2 c.) mixed candied fruits & peels, chopped
1/4# (1/2 c.) candied lemon peels, chopped
1/4# (1/2 c.) candied orange peels, chopped
1 c. light raisins
1 c. chopped walnuts

For a double batch of batter may use: 4# of mixed fruit & peels, 1# red candied red cherries, 1/2# candied green cherries, 1 c. light raisins and 1 c. nuts

Cream butter and sugar until light. Add eggs, one at a time, beating well after each. Sift flour and baking powder together. Combine corn syrup, orange juice, wine and lemon extract together. Add the flour mixture, alternating with the syrup/juice mixture, to the creamed sugar/butter/egg mixture. Mix well. Combine all fruit, peels and nuts and fold into batter.

Pour into well greased ring or loaf pans. Bake at 275 for 60-70 minutes or until done. Cool in the pans then turn out. Wrap in several layers of cheesecloth and moisten with white wine. Wrap in foil. Store in cool place at least one week. Re-moisten the cheesecloth with wine as needed.

Personal Notes:
Personal Notes:
Addition of fruit/peels/nuts can vary in amount and variety based on personal preference.




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