Fruit Cake

Preheat oven to 300 degrees

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  • 1.5 cups coarsely chopped pecan
  • 1.5 cups coarsely chopped walnuts
  • 1.5 cups pitted dates, raisins, sour cherries and figs that have soaked in whiskey for several weeks
  • 1 cup candied cherries and pineapple
  • 1 t cinnamon
  • 1/2 cloves
  • 1/2 nutmeg
  • 1/2 allspice
  • 1/2 dried ginger
  • zest from 1 orange
  • zest from 1 lemon
  • 1 T grated fresh ginger
  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract

Put into a buttered and floured 8″ round pan. Bake for 1 hour 45 minutes.

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This entry was posted in December 2015. Bookmark the permalink.

2 Responses to Fruit Cake

  1. Pingback: Our Julebord – 2015 | Beavercreek Backyard Farm

  2. Wendy Manson says:

    Wow, that sure looks good!

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