Cake Recipes: Fruit 28 by Recipe Cottage

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	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.