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Print this Recipe    Fruit 73

Damsel's Fruitcake

1 cup sugar
1 cup butter
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
6 large eggs
2 teaspoons lemon extract
2 teaspoons vanilla
2 teaspoons sherry
2 1/2 cups flour

1/2 pound candied cherries
1 pound golden raisins
1/2 pound seedless raisins
1/2 pound currants
1/2 pound chopped pecans
1 pound mixed fruitcake fruit

Combine batter ingredients in the order given, beating in one egg
at a time. Pour batter over fruit mixture; combine well.

Line baking pans with at least two layers of heavy brown paper.
Spoon batter into pans, filling no more than 2/3 full.. Place
shallow pan of water in bottom of 300 degree oven and bake cakes
until toothpick inserted into center of cake comes out clean (1-1/2
hours for 1 pound cake, 2-1/2 to 3 hours for larger cakes) Remove
from oven and pour rum over cakes while still hot. When cooled just
enough to handle, remove paper from cakes and cool on a wire rack.

When thoroughly cooled, saturate with more rum (optional). Decorate
tops with candied fruits, attached to cake with corn syrup.

Wrap neatly with plastic wrap, using tape to secure wrap at the
bottom of each loaf.

Yield: 4 1/2 pound"

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