Fruitcake Recipe

Directions:

1. Prepare baking pans by cutting parchment liners for bottoms.
2. Grease each piece of paper with shortening.
3. Place in pans.
4. Top with a layer of waxed paper.
5. Grease top of paper and inside of pans generously with shortening.
6. Place candied fruit, dates, cherries, citron, raisins, pecan and walnut halves in 2-quart bowl.
7. Sift together flour, salt, cinnamon, cloves and nutmeg; reserve 1/2 cup.
8. Add reserved dry ingredients to fruit/nut mixture; mix to coat.
9. Cream together butter and sugar in bowl until light and fluffy at medium speed of electric mixer.
10. Add eggs, one at a time, beating well after each addition.
11. Add baking soda to dry ingredients.
12. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
13. Add batter to fruit/nut mixture, mixing well.
14. Turn into prepared 10-inch tube pan or three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
15. To decorate, place fruits and walnuts on top of batter to form a design.
16. Bake in 300 F.
17. Oven 2 hours and 30 minutes for 10-inch tube pan and 1 hour and 30 minutes for loaf pans.
18. Cool in pans on racks 10 minutes.
19. Remove from pans; cool on racks.
20. Baste with orange juice or apple cider using pastry brush.
21. Wrap in waxed paper; then in aluminum foil.
22. Store in covered container in cool place.
23. Let mellow 2 weeks, then baste again.
24. Makes 1 (10-inch) tube cake or 3 loaves.
25. Farm Journal's Best-Ever.