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Print this Recipe    Fruit 28

Old Fashioned Dark Sweet Fruitcake

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup butter
2 eggs
1 cup buttermilk
1 teaspoon baking soda
2-1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup pecan pieces
1 cup raisins
1 cup chopped dates
1/2 cup chopped dried figs
3/4 cup candied cherries (save some for garnish)
2 ounces red wine, rum or brandy
2 heaping tablespoons orange marmalade
3 slices of red, green or yellow candied pineapple
12-15 pecan halves for garnish
2 tablespoons white corn syrup mixed with a little liquor for glaze

Preheat oven to 325 degrees. Grease a latching tube cake pan with
shortening and line insides with strips of greased wax paper. Then
thoroughly flour the pan. Later, you will need a pastry brush.
If you don't have a tube cake pan you can use a Bundt cake pan or
two medium loaf pans. Again, don't forget to thoroughly grease
and flour your pans.

Cream butter, sugar and eggs with mixer. Add soda to buttermilk
and then combine with flour and creamed mixture. Add baking powder,
salt and all spices. Add liquor and orange marmalade. Mix until
you have a smooth cake batter. Then, gently fold in by hand all
fruits and nuts except those for garnish. Place pineapple rings
in bottom of tube pan and place a candied cherry in center of each.
Pour batter into pan and bake on center rack approximately 2 hours
in a 325 degree oven. Use toothpick to check for doneness. Unlatch
tube pan and carefully remove to wire cooling rack. Gently peel
away any wax paper. Mix 2 tablespoons of hot water (or liquor)
with two tablespoons for white corn syrup and brush over fruitcake
for a shiny glaze. Use corn syrup mixture to "glue" pecan halves
on top in a flower petal design.

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