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German Fruitcake Recipe

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This recipe for German Fruitcake, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Field
Added: Friday, January 25, 2008


3/4 c butter or margarine
2 c sugar
3 c all purpose flour
1/2 t allspice
1/2 t nutmeg
1/2 t cinnamon
3/4 t baking soda
1 c buttermilk
2/3 c cherry preserves
2/3 c apricot preserves
2/3 c pineapple preserves
1 c chopped pecans
1 t vanilla

Cream butter, sugar and eggs until light. Sift dry ingredients, except baking soda, together. Add baking soda to buttermilk. Add dry ingredients to creamed mixture alternately with buttermilk. Fold in preserves, pecans and vanilla.

Pour into greased, floured 10" tube pan. Bake at 325 for 1 1/2 hours. Cool 15 minutes before removing from pan. This cake can be made several weeks ahead of time and frozen until ready to eat or give.

Number Of Servings:
Number Of Servings:
One 10




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