Fruitcake

Name: Fruitcake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 3 cakes
Ingredients: 1 lb mixed candied fruit (2 cups); 1 lb dates, pitted; 1/2 lb whole candied cherry (1 cup); 1/4 lb chopped citron; 1 cup raisins; 1 cup pecan halves; 1 cup walnuts, halves; 4 cups sifted flour; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 cup butter or 1 cup regular margarine; 2 cups sugar; 4 eggs; 1 teaspoon baking soda; 1 1/2 cups buttermilk; orange juice or apple cider

Submitted by Olha7397

"You will like this cake because it uses whole fruits and saves all that chopping time. A very pretty fruitcake after it's cut."

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Ready In:: 2hrs 30mins
Ingredients:: 18
Yields:: 3 cakes

ingredients

1 lb mixed candied fruit (2 cups)
1 lb dates, pitted
¹⁄₂ lb whole candied cherry (1 cup)
¹⁄₄ lb chopped citron
1 cup raisins
1 cup pecan halves
1 cup walnuts, halves
4 cups sifted flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¹⁄₂ teaspoon ground nutmeg
1 cup butter or 1 cup regular margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
1 ¹⁄₂ cups buttermilk
orange juice or apple cider

directions

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