An excellent fruit cake that cuts intothin, moist slices. Use only the best fruits and nuts for superiorresults.
Recipe: Old-Fashioned HolidayFruit Cake
1 pound candied pineapple, cut into thinmatch-stick strips1 pound candied citron, cut into thinmatch-stick strips8 ounces candied cherries, quartered1 (11-ounce) package currants1 pound dates, pitted and coarsely chopped1 pound light figs, coarsely chopped1 pound pecans, coarsely chopped1 cup water1/2 granulated sugar1 tablespoon corn syrup3 tablespoon lemon juice1/2 cup peach juice3 1/3 cups all-purpose flour1 1/2 teaspoon ground cinnamon1 teaspoon allspice1 teaspoon ground cloves1 teaspoon baking soda2 teaspoons salt2 cups butter1 cup plus 2 tablespoons packedbrown sugar1 cup plus 2 tablespoons granulatedsugar12 large eggs, beatenMilk for brushing1/2 cup light molassesGlaze:1/2 cup white corn syrup1/2 cup water, fruit juice or brandy
Place fruit and nuts in a very large glassor non-metallic bowl. Set aside.
In a small saucepan heat 1 cup water and1/2 cup sugar to boiling; simmer for 5 minutes. Stir in corn syrup, lemon juice and peach juice.Pour over fruit/nut mixture; stir, cover andlet stand overnight, stirring 2 or 3 times with a wooden spoonto moisten fruit uniformly.
Line four 9 x 5 x 3-inch baking pans withparchment (baking) paper. Have allingredients at room temperature.
In a large bowl combine flour, cinnamon,allspice, cloves, baking soda and salt; mixing well.Set aside.
In a large mixing bowl, cream butter,then add sugars gradually, beating until light in color. Add beaten eggs and continue to beat untilfluffy. Stir in molasses, mixing well. Addflour mixture 1/3 at a time, mixing until just moistened aftereach addition.
Turn the cakebatter out onto the fruit mixture and gently fold into fruituntil well distributed.
Spoon into prepared pans, packing batterup to within 1/4-inch of the top of pan. Press downand smooth top of batter. Brush tops with milk to make a thinfilm. Place pans in a jelly roll pan;set on lower-middle rack of oven and pour water into jelly rollpan 1/4-inch deep. Bake at 250°F(120°C) for 2 1/2 to 3 hours or until cake tests done.
Cool cakes in pans on wire racks. Removecakes from pans, but leave lining papers attached.Decorate (if desired) and glaze cakes; let dry. Wrap tightlyin plastic wrap.
For Glaze: Combine ingredients in smallsaucepan, bring to a boil and cook 2 to 3 minutes, stirringonce or twice.
Brush about 2 tablespoons of glaze overeach cake while glaze is hot.
Store in a covered box, or the like, andlet ripen a few weeks before serving. Chill in refrigerator3 to 4 hours before slicing.
Makes 11 pounds fruit cake.
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