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Fruit Cake Recipe

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This recipe for Fruit Cake, by , is from The Emilien Family Cookbook Project, 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!

Nadia Emilien


1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1 lb sultans
lb mixed peel
lb cherries, chopped in half
1 cups cherry brandy
2 cups rum
2 cups or 1 lb of butter
2 cups or 1 lb of sugar(brown or granulated)
10 large eggs
2 tsp. grated lime peel
2tsp. vanilla extract
1 lb or 4 cups of flour
4 tsp. baking powder
2 tsp.ground cinnamon
cup browning or more
1 cup mixture or rum and cherry brandy

1. The day before or some days before baking boil the fruits(prunes, raisins, currants, sultans, mixed peels and cherries) in rum and cherry brandy. Blend some fruits. (*Optional some people might prefer soaking the fruits)

2. Line cake pans with double layers of wax paper

3. Cream butter and sugar until light and fluffy

4. Beat eggs one at a time (you can blend the eggs in a blender. Pour in eggs into the batter and add lime peel and vanilla.

5. Combine flour, baking powder and cinnamon. Fold into creamed mixture gradually.

6. Add Fruits and enough browning to give desired color. Stir well (*Optional you can add a guiness when mixing the batter and a little more rum to your desired taste

7. Put in lined baking pans and bake in a preheated oven at 250F fir first hour. Reduce heat to 200F -225F for the remaining 1 hours or until tester comes out clean.

8. prick hot cakes and soak with a mixture of rum and cherry brandy. Covr and set aside to cool. Enjoy

Personal Notes:
Personal Notes:
For a healthier option you can substitute almond flour or coconut flour for regular flour
You can also use Erythritol, monk fruit or stevia as a substitute for sugar




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