You will notice that this fruitcake is light in color due to the lack of brown sugar or molasses in the recipe. This enables the fruit and nuts to stand out in the cake. Additionally, this recipe makes a great addition to any holiday gift basket.
- 2 cups pecans, coarsely chopped
- 2 cups walnuts, coarsely chopped
- 1 pound candied cherries (1/2 red & 1/2 green)
- 1 pound candied pineapple
- 1 box chopped dates
- 1 cup golden raisins
- 1 cup butter, room temperature
- 1 cup sugar
- 5 large eggs
- 1 3/4 cups flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla extract
- 1 tbsp lemon extract
Preheat oven to 275 degrees F. Mix chopped nuts, chopped cherries and pineapple (cut into medium-sized pieces), dates and raisins. Dredge with enough flour to coat fruit. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix well. Sift together flour, baking powder and salt. Fold into egg and butter mixture. Add vanilla and lemon. Mix well. Add fruit and nut mixture and blend well. Fill 8 to 10 wide-mouth pint jars 2/3 full of the mix. Bake approximately 40 minutes. When done, remove one jar at a time from oven, clean sealing edge, place scalded lid and screw cap on tight. The cooling of the cake will seal the jar and make it shelf-stable as with any canned or jarred item. This recipe may also be baked in:
One greased 10-inch tube pan lined with heavy brown paper and greased again. Bake at 250 degrees F for 2 1/2 hours or until done.
Two 9- x 5-inch loaf pans, paper lined. Bake at 250 degrees F, approximately 2 hours or 275 degrees F for 1 1/2 hours or until done. Or, bake in small 1 or 2 pound tins lined at 275 degrees F, approximately 45 minutes.
To decorate, dip candied cherries and nuts in corn syrup and place on top of cake as soon as removing from the oven. If baked ahead of time, wrap cakes in brandy-soaked cheesecloth. You may substitute apple juice for brandy. Store in an airtight container in a cool place for 3 weeks.