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Fruitcake (Really, it is great!) Recipe

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This recipe for Fruitcake (Really, it is great!), by , is from How to Cook in Granny's Kitchen, 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!

Julia Roquemore


1 lb. candied cherries, halved (1/2 red and 1/2 green)
1 lb. candied pineapple, diced
1 lb. chopped dates
2 C. flour
1 T. baking powder
1/2 t. salt
1/4 lb. butter
1 C. sugar
4 eggs
1 t. vanilla
6T pineapple orange juice

Prepare fruits. Sift together flour, baking powder and salt. Cream butter. Add eggs, one at a time, thoroughly beating after each addition. Dredge fruit with half of the flour. Add fruit juice and vanilla to egg mixture. Add the other half of the flour to the egg mixture. Combine fruit and batter.

Grease an angel food pan, or 2 loaf pans. Line with wax paper. Grease the paper. Fill to within 1 inch of the top. Bake at 250 for 3 - 3 1/2 hours or until firm. Cool remove from pan and paper. Wrap in cheese cloth and waxed paper when thoroughly cooled. Store in airtight container.

This cake can be made in November. Pour 1/3 C of your favorite brandy over the top of it once a week.




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