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Noel Fruitcake

2 cups walnuts
1 cup whole candied cherries
1 cup candied pineapple, diced
1 cup pitted dates, chopped
1/2 cup candied orange, diced
1/2 cup lemon peel, diced
1/2 cup sherry wine or 1/2 c orange or pineapple juice
1 cup sugar
5 eggs, separated
2 cups all-purpose flour, sifted
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/2 cup strawberry jam

1 cup powdered sugar, sifted
1 tablespoon brandy, milk, or water

candied fruits
walnut halves

Carefully chop walnuts and set aside. Combine cherries, pineapple,
dates, orange and lemon peel, add sherry, and mix well. Cover, and
let stand overnight. Next day, add walnuts. Cream butter with sugar.
Add egg yolks and beat well. Resift flour with salt, soda, and
spices. Add to creamed mixture alternately with jam. Fold in
walnut-fruit mixture. Beat egg whites until barely stiff, fold into

Turn into well greased 12-cup pan or mold. Bake at 300 degrees F.
about 2-1/2 hours, or until cake tests done. Let stand 20 minutes,
then turn out on wire rack to cool thoroughly before wrapping and
storing. When ready to serve, drizzle top with glaze. Decorate
with walnut halves and large pieces and candied fruit. Makes 1
large cake.

GLAZE: Blend powdered sugar with brandy, milk, or water.

Note: Batter yields 11 cups, about 5 pounds. Recipe may be baked
in 9-inch diameter bundt cake pan. Fill pan to within 1/2 inch
from top. Bake about 2-1/4 hours. Bake remaining batter in small
loaf, 5-3/4 x 3-3/4 x 2-1/4 inches for 1 1/4 hours. The recipe
does not call for raisins, but in the past I have added about 1/3
cup of golden raisins to this cake with good results.


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