Real Fruit Fruitcake (kxmt69b) Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1 can: Dark sweet cherries, 16oz.
1 can: Pineapple tidbits, 15 1/4 oz
1 cup: Dried figs,
1 cup: Dried peaches,
1 cup: Dried apples,
1 cup: Chopped dates,
1 cup: Dried apricots,
1 cup: Golden raisins,
1 cup: Dried currants,
1 cup: Pecan halves or pieces,
1 cup: Brazil nuts,
1 cup: Almonds,
1 cup: Hazelnuts, filberts
1 cup: Walnuts,
6 cup: All purpose flour,
2 cup: Sugar,
4 tsp: Salt,
2 tsp: Baking powder,
1 tbsp: Cinnamon,
2 tsp: Nutmeg,
1 tsp: Ground cloves,
1 tsp: Ground ginger,
2 cup: Orange juice,
1 cup: Salad oil,
8: Eggs,
1/2 cup: Light karo syrup,
Directions:
Preheat oven to 275 degrees. Measure out fruits, chop larger pieces
into bite size pieces. Measure out nuts. Leave whole or chop, as
desired. Drain the canned sweet cherries and pineapple tidbits. In a
large bowl with deep sides, combine all dry ingredients, and mix
well. Add salad oil, orange juice, eggs and corn syrup. Mix until
smooth. Add fruits and nuts, stirring well after each addition. Line
six medium bread pans with aluminum foil. Grease the insides with
salad oil. Fill pans 2/3 full with fruitcake batter. Bake in 275
degree oven for 2 1/2 hours until wooden pick inserted in the middle
comes out clean. If necessary, cover tops with aluminum foil during
last hour to prevent excessive browning. Remove from pans, cool, and
wrap in foil or plastic wrap. Store in cool place. If desired, you
may glaze the fruitcakes with your favorite glaze before wrapping for
storage.
Source from luhu.jp
into bite size pieces. Measure out nuts. Leave whole or chop, as
desired. Drain the canned sweet cherries and pineapple tidbits. In a
large bowl with deep sides, combine all dry ingredients, and mix
well. Add salad oil, orange juice, eggs and corn syrup. Mix until
smooth. Add fruits and nuts, stirring well after each addition. Line
six medium bread pans with aluminum foil. Grease the insides with
salad oil. Fill pans 2/3 full with fruitcake batter. Bake in 275
degree oven for 2 1/2 hours until wooden pick inserted in the middle
comes out clean. If necessary, cover tops with aluminum foil during
last hour to prevent excessive browning. Remove from pans, cool, and
wrap in foil or plastic wrap. Store in cool place. If desired, you
may glaze the fruitcakes with your favorite glaze before wrapping for
storage.
Source from luhu.jp