Tennessee Fruitcake
AIMEE
ingredients
- 1/2 pound candied pineapple
- 1 pound dates
- 1/4 pound candied citron
- 1/4 pound candied lemon peel
- 1/4 pound candied orange peel
- 1/2 pound currants
- 1 pound seedless raisins
- 1/2 pound candied cherries
- 1/2 pound blanched almonds
- 1/2 pound pecan halves
- 3 cups sifted all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 cup butter or margarine
- 1 cup sugar
- 6 eggs
- 1 ounce (1 square) chocolate, melted and cooled
- 1/2 cup fruit juice or sweet wine
- 1/2 cup honey
directions
- 1
Cube the pineapple and dates. Cut citron, lemon peel and orange peel into thin strips. Combine pineapple, dates, citron and peel with currants, raisins, cherries, almonds and pecans.
- 2
Sift together flour, cinnamon, nutmeg and allspice. Add sifted ingredients to fruit and nut mixture and blend. Cream together butter and sugar. Beat in eggs, one at a time. Stir in chocolate, fruit juice and honey.
- 3
Add fruit mixture and blend. (This is a heavy mixture, best mixed with the hands.) Bake in pans lined with greased brown paper or foil. This recipe will fill 4 3 3/4x7 1/2x 2-inch pans, 2 4 1/2x8 1/2x2 1/2-inch pans, 2 5x9x2 1/2-inch pans or a 10-inch tube pan.
- 4
Bake in slow oven at 250 degrees F., 2 1/2 to 4 1/2 hours, depending on the size of the cake. For instance, a 1-pound cake (1 pound, 2 ounces of batter) will take about 2 1/2 hours; a 4-pound cake (4 1/2 pounds of batter) will take about 4 1/2 hours.
- 5
Place a shallow pan of hot water in the bottom of the oven. Refill it if it boils dry.
- 6
Makes 7 1/2 pounds of cake.
Source: AIMEE
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