Holiday Fruit Cake 2

Holiday Fruit Cake 2

Tips for making fruit cake

1 ½ cup seedless raisins, soaked and drained

1 ½ cups chopped, candied cherries

½ cup quartered dates

¾ cup chopped, candied pineapple

¾ cup slivered, blanched almonds

1 cup chopped pecans

6 tablespoons butter

½ cup sugar

3 eggs

¾ cup sifted, all-purpose flour

¾ cup uncooked oatmeal

¼ teaspoon salt

¼ teaspoon cloves

¼ teaspoon nutmeg

½ teaspoon cinnamon

1 tablespoon orange juice

Preheat the oven to 275 degrees. Grease 1 pound coffee can or small loaf pans. Line the pans with waxed paper and grease the paper.

Mix the fruits and nuts together in a large bowl. Beat the butter in a bowl until soft; cream with the sugar. Add the eggs, one at a time, beating well. Mix the dry ingredients together and gradually add all but ¾ cup dry ingredients to the butter mixture, mixing well. Add the orange juice. Mix the ¾ cup dry ingredients with the fruits and nuts. Pour the batter over the fruits and nuts, mixing well.

Pour the batter into the prepared pans or coffee can. Bake the coffee can loaf for 3 hours and small loaf pans about 1 ½ hours. Let cool thoroughly in the pans.

To store, remove from the pans, brush with brandy or orange juice, and wrap tightly in foil or heavy waxed paper. Keep in a cool place, but not in the refrigerator. Total weight is about 2 ¾ pounds.

Source: Amy Vanderbilt’s Complete Cookbook, Doubleday and Company,1961

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