Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 can Dark sweet cherries; (16oz.)

  2. 1 can Pineapple tidbits;

  3. 15 1/4 oz

  4. 1 cup Dried figs

  5. 1 cup Dried peaches

  6. 1 cup Dried apples

  7. 1 cup Chopped dates

  8. 1 cup Dried apricots

  9. 1 cup Golden raisins

  10. 1 cup Dried currants

  11. 1 cup Pecan halves or pieces

  12. 1 cup Brazil nuts

  13. 1 cup Almonds

  14. 1 cup Hazelnuts; (Filberts)

  15. 1 cup Walnuts

  16. 6 cups All purpose flour

  17. 2 cups Sugar

  18. 4 teaspoons Salt

  19. 2 teaspoons Baking powder

  20. 1 tablespoon Cinnamon

  21. 2 teaspoons Nutmeg

  22. 1 teaspoon Ground cloves

  23. 1 teaspoon Ground ginger

  24. 2 cups Orange juice

  25. 1 cup Salad oil

  26. 8 Eggs

  27. cup Light Karo syrup

Instructions Jump to Ingredients ↑

  1. 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.

  2. Line six medium bread pans with aluminum foil. Grease the insides with salad oil. Fill pans ⅔ full with fruitcake batter. Bake in 275 degree oven for 2½ hours until wooden pick inserted in the middle comes out clean.

  3. If necessary, cover tops with aluminum foil during last hour to prevent excessive browning.

  4. 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.

  5. Posted to Bakery-Shoppe Digest V1 #444 by Shelley Sparks on Dec 09, 1997

Comments

882,796
Send feedback