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Josephine DiNardo's Fruitcake Recipe

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This recipe for Josephine DiNardo's Fruitcake, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ellen Ianzito
Added: Tuesday, June 12, 2007


1/2 lb. light raisins
1/4 c. each candied chopped citron, lemon peel, candied pineapple, candied cherries
3/4 c. pineapple or strawberry preserves
1 1/4 c. orange juice
1/4 c. brandy
2 c. softened butter
2 c. sugar
9 eggs
4 c. sifted flour
1 tsp. salt
1 tsp. lemon flavoring
1 tsp. vanilla
3/4 lb. blanched almonds

Day 1- Line pan with brown paper. Grease pan and then the paper. Mix fruit, juice, jam, brandy, and let stand overnight.
Day 2-Beat 9 large eggs that have reached room temperature. Beat softened butter with sugar and beaten eggs. Take 1 cup flour and mix with fruit. Add remaining flour to eggs and mix well with the fruit mixture. Put in 2 9X5 pans and bake at 300 for 3 1/2 - 4 hours.

Personal Notes:
Personal Notes:
Josephine passed this recipe and her 18" fruitcake pan onto me in 1984. She gave them to me because "these young ones" today don't like fruitcake. Well, folks, you're not that young anymore-so-enjoy!




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