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Holiday Fruitcake Recipe

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

Adele Kearney
Added: Tuesday, January 6, 2009


1 cup oil
2/3 cup brown sugar
2 cups flour (half whole wheat)
1 tsp. each: cinnamon, allspice, cloves, nutmeg, orange peel
1 Tbsp. low-sodium baking powder (or 2 teaspoons regular)
cup whiskey (or orange juice plus 1 teaspoon brandy or rum flavoring)
cup molasses (or orange juice)
cup skim milk with 1 Tbsp. lemon juice
1 pound each: regular seeded and golden raisins
1 cup chopped walnuts
cup flour
6 eggs. Use 6 whites but only four yolks.
tsp. cream of tartar.

Beat oil and sugar well. Add 4 egg yolks. Beat again. Mix 2 cups flour, spices, and baking powder together; set aside. Mix whiskey, molasses, and milk; add to yolk mixture alternately with flour mixture. Blend well. Mix raisins, nuts, and cup flour; add to batter and blend well. Beat 6 egg whites and cream of tartar until stiff; fold into batter. Spoon into greased and floured pans; fill about 2/3 full. Bake at 300 degrees for 60 to 70 minutes or until toothpick inserted into center comes out clean.

Personal Notes:
Personal Notes:
This recipe is from the Low (Sodium, Sugar, Fat) Cookbook by Rosemary M. Baskin, 2nd edition, recommended by Dr. David Kearney. Makes 5 nine-inch loaves, cut into 16 thin slices, each 90 calories.

I use fewer raisins than this recipe says, or none, and I use a lot more nuts. I like it with a lot of dried cranberries and cherries and dried pineapple in it, instead of the candied fruit usual in fruitcakes.




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