Title: Holiday Fruitcake with Louisiana Pecans
Categories: Cake
Yield: 1 Servings
| 1 | lb | Dark Raisins |
| 1 | lb | Light Raisins |
| 2 | lb | Currants |
| 1 | lb | Citron |
| 2 | lb | Louisiana Pecans |
| 4 1/2 | c | All-Purpose Flour |
| 2 | ts | Nutmeg |
| 1 | ts | Mace |
| 1 | ts | Cinnamon |
| 1 | lb | Butter |
| 1 | lb | Brown Sugar |
| 12 | | Eggs |
| 6 | oz | Orange Marmalade |
| 1/2 | c | Honey |
| 1/2 | c | Sherry |
| GARNISH |
| | | Candied Cherry Halves |
| | | Pecan Halves |
Combine raisins and currents with citron and nuts. Sift flour with spices
and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.
Cream butter until soft and smooth, blend in sugar throughly, and add eggs
one at a time, beating well after each egg is added. Add marmalade, beat.
Add remaining flour mixture alternately with honey and sherry mixing well
after each addition. Stir in floured fruits and nuts, and mix well until
distributed through the batter. Pack into loaf tins lined with 2
thicknesses of waxed paper, top with candied cherries and whole pecans
halfs and bake at 250øF for 2-1/2 to 3 hours, depending on size of pan.
Cakes are done when they pull away from sides of pan and are firm to the
touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place
are at their best after 2 or 3 weeks of aging. Louisiana Conservationist -
November/December 1991