It's that time of year again. I'll try to make a batch of this in
early November. It's become an RFC favorite over the years.


* Exported from MasterCook *

Fruitcake

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----BATTER----
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
----FRUIT MIXTURE----
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
flour -- to coat fruit

In a large bowl, combine batter ingredients in the order given, beating
in one egg at a time. In a huge bowl, combine fruits and nuts. Add
enough flour to the fruit mixture to coat lightly. Pour batter over
fruit mixture; combine well.

Line baking pans with at least two layers of heavy brown paper, such as
postal wrapping paper, or grocery bags. (Instructions at end of post,
if needed) 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.
Examples:
*One-half red cherry in center, with thin wedge-shaped slices of green
pineapple on each side (rectangular cakes)
*One-half green cherry in center, with thin wedge-shaped slices of
yellow pineapple on each side (rectangular cakes)
*Pecan half in center, with pineapple on each end (rectangular cakes)
*One-half cherry with thin wedge-shaped slices of pineapple forming a
starburst around cherry center (round cakes)

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

Baking containers:
*Any size loaf pan. I like to make tiny, individual-sized cakes for
gift-giving.
*Short coffee or sweet potato (yam) cans.

Lining baking pans:
*Cut paper to size. Be sure to allow enough to cover bottom of pan, and
up the sides.
*Mark the paper (on the side that will be away from the cake) to the
size and shape of the pan bottom.
*For a rectangular pan, cut the paper from the outside corner to the
marked corner, and stop there. Do this with all four corners. Place
paper into pan, covering bottoms and sides of pan, and wrap excess
paper around corners, inside the pan.
*For a round pan, follow the same procedure, but cut the paper from the
outside edges to the marked base of pan, cutting several times, in a
starburst-type pattern.

Source:
"Pat and Carol Zastera"
Yield:
"4 1/2 pounds"