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Fruit Cake Recipe

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This recipe for Fruit Cake, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

mary disomma


1 lb. candied fruit & peel mix
cup honey
cup brandy (or white wine)

cup light raisins
cup chopped dates

2 cups flour
2 teaspoons baking powder
teaspoon salt
A dash of each: cinnamon, cloves, nutmeg and ginger

2 sticks of butter
1 cups sugar
1 teaspoon vanilla
4 eggs

cup thawed frozen orange juice concentrate
8-12 oz. whole pecans or walnuts

For basting:
cup light Karo syrup
cup Brandy

Soak the fruit overnight with cup brandy and honey.
Mix flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger together.
Cream butter and sugar, add vanilla and eggs.
Add in the dry ingredients.
Add the orange juice, fruit and honey mixture.
Add pecans, mix thoroughly.
Bake at 275 for approximately 90 minutes
Cool out of pan.
Baste with a mixture of cup Karo syrup and cup Brandy.
Wrap tightly and baste 2 to 3 times with same mixture for 6 weeks, that is if you can hold out that long.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
90 minutes




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