Cakes: Doris Tedder's Fruit Cake

By JoFClark

Ingredients

• Mix 1 cup flour mixture at a time, following:
• 1 # seeded raisins
• 8 oz candied lemon peel, chopped
• 8 oz candied orange peel, chopped
• 1 1/2 # candied cherries, sliced
• 1 1/2 # candied pineapple, sliced
• 1 1/2 # candied citron, sliced
• 1 # pecans, broken coarsely
• 1 # almonds, blanched, chopped
• 4 cups flour
• 1 t soda
• 3 t cinnamon
• 3 t allspice
• 3/4 t nutmeg
• 1 # butter
• 1 # brown sugar
• 12 eggs - separated, add yellow to mix
• Beat whites to fold in last
• 1 cup honey
• 1 cup fruit juice
• 1 pt strawberry preserves
• 1 t salt
• 2 nd RECIPE
• 4 cans (6 oz each pecans, broken
• 3/4 # chopped candied pineapple
• 3/4 # whole candied cherries
• 1 # seedless white raisins
• 1/2 # soft butter
• 2 1/4 cups sugar
• 6 eggs
• 1 bottle (1 oz.) brandy flavoring
• 4 cups sifted flour
• 1 t nutmeg
• 1 1/2 t cinnamon
• 1 t salt

Preparation

Step 1

Bake at 250 degrees for 2 hours

2nd RECIPE
Line baking pan with aluminum foil (Use 2 9x5x3 loaf pans, a 10x4 tube pan or a 4 lb coffee can
Have fruits and nuts ready for mix, saving some to decorate top
Cream butter, sugar and brandy flavoring in mixer bowl
Add eggs
Sift together list of dry ingredient - flour, nutmeg, cinnamon and salt
Mix throughly with butter and egg mixture
Work fruits and nuts into batter with spoon
Fill pans 2/3 full with batter
Bake 275 degrees in tube pan, 3 hours, small cake pans 2 hours
About 1/2 hour before done, brush with light corn syrup or honey
Decorate top with fruits, mushing down to stick
Finish baking
When baked and cooled, lift cake out of pan and peel off foil
Wrap cake and dampened cloth
Store in airtight container in cool place for at least several weeks
This blends flavor and mellows cake

Can use colored fruit