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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 36 |
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My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska Ingredients:
2 cups golden raisins |
2 cups each coarsely chopped dried apricots and dates |
1 cup each red and green candied cherries, halved |
2 cups each coarsely chopped pecans, walnuts and brazil nuts |
1/2 cup honey |
1/4 cup water |
1 teaspoon lemon juice |
1 cup butter, softened |
1-1/4 cups packed brown sugar |
4 eggs |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon each ground cloves, mace and nutmeg |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
Directions:
1. In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside.
2. In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9-in. x 5-in. loaf pans.
3. With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes.
4. Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place. Yield: 2 loaves (18 slices each).
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