"Wayne Boatwright" > wrote in message ]

> I always make a cark fruitcake from a hand-written recipe of my great
> grandmother's. Except for the batter, none of the other ingredients
> indicate quantity. :-) In addition to the ingrediens you mentined, I
> add candied orange and lemon peel, candied citron, diced dates,
> sliced dark mission or golden figs, as well as three kinds of nuts.
>
> Unfortunately, I'm not baking a fruitcake this year. Instead I'm
> making a Figgy Pudding (with figs) and other goodies. I will have it
> done this week and steamed, then store and steamed again for
> Christmas serving.

I always make my late MIL's fruit cake, it's light and has no citron so I
love it. No, I do not know where the recipe came from and neither did she.


2 pounds butter at room temperature
4 cups sugar
12 eggs separated (save whites for later in recipe)
2 oz pure lemon extract
8 cups flour
2 pounds golden raisins
1 pound candied cherries (a combination of green and red looks pretty)
1 pound candied pineapple
2 lbs of walnuts or combination of nuts of choice

In large bowl cream butter and sugar until light, add beaten egg yolks a
little at a time.

Add flour one cup at a time until blended, then add lemon extract. Rough
chop fruit and nuts, lightly dust them with flour, and stir into mixture.
Don't use a mixer for this step or your mixture will turn color from the
cherries.

Beat egg whites until medium soft peak stage and carefully fold into
mixture.

Line loaf pans with double sheets of cut up brown grocery bag paper and
grease paper, this keeps the loaves from developing a crust and keeps them
light.

Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
toothpick comes out fairly clean when inserted in the middle.

Makes 6 loaves and recipe can easily be halved for smaller amount.