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Fruitcake Recipe

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This recipe for Fruitcake, by , is from Our Combined Culinary Genius Cookbook, 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!

Lorene Heil


lb butter
lb sugar
4 egg yolks
8 oz pecans
8 oz white raisins
2 c flour
2 lbs glazed, mixed fruit
t nutmeg
2 oz. apricot jam
⅛ t cloves
t ginger
1 t baking powder
5 ⅔ T. water
1 t rum flavoring
4 egg whites, beaten stiff

Mix nuts, fruit, and jam in a large bowl. Cream sugar, butter, and egg yolks. Mix well and combine with fruit mixture. Add flour and spices (Sifted together) alternately with water and rum. Lastly, add stiffly beaten egg whites. Line tube pan with freezer paper and grease well. Bake 1 to 2 hours at 300, testing with toothpick. Decorate cake with nuts and fruit. (Note: Line bottom of pan with double thickness of paper.)

Personal Notes:
Personal Notes:
Mom and Dad made these fruitcakes each year at Christmas time. Some years they were soaked in rum. They are best when they are allowed to age for a few days before eating.




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