Title: Heirloom Fruitcake
Categories: Cake Fruit Holiday
Yield: 1 Servings

2	lb	Candied cherries
2	lb	Candied pineapple
1/2	lb	Citron
1/2	lb	Candied orange peel
1/2	lb	Candied lemon peel
2	lb	Pitted dates
2	lb	Golden raisins
1	lb	Dark raisins
1	lb	Currants
11	oz	Shelled pecans
		Flour
1	lb	Butter or margarine
1	lb	Brown sugar
12		Eggs
1	tb	Vanilla
1	lg	Lemon (Juice only)
1	lg	Orange (juice only)
2	ts	Baking powder
2	ts	Baking soda
1	ts	Ground nutmeg
1	ts	Ground allspice
1	tb	Ground cinnamon
1 1/2	c	Grape juice or wine
		Light corn syrup
		Additional fruits & pecans

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.

Makes 2 loaves and 1 tube cake

(C) 1992 The Los Angeles Times

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