Holiday Fruitcake

Name: Holiday Fruitcake
Ingredients: 1 lb. mixed candied fruit (2 c.); 1 (4 oz.) can chopped citron; 4 c. sifted flour; 1 c. walnut halves; 1 tsp. ground cinnamon; 1 tsp. salt; ½ lb. whole candied cherries (1 c.); 1 lb. dates, pitted; 1 c. pecan halves; 1 c. raisins; 1 tsp. baking soda; 4 eggs; Orange juice; 1½ c. buttermilk; ½ tsp. ground nutmeg; 1 tsp. ground cloves; 2 c. sugar; 1 c. butter

Preparation info

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Some hostesses prefer to bake fruitcake in tiny cupcake pans and glaze them. We give directions. Fruitcake Bonbons are finger food

Ingredients

1 lb. mixed candied fruit (2 c.)
1 (4 oz.) can

Cake
Vegetarian

Method

Prepare baking pans—you can use one 10" tube pan or three 8 X 4¼ X 2¼" foil pans: Cut parchment or brown paper liners for bottoms of pans; grease each paper with unsalted fat. Top with one layer waxed paper. Grease all paper and inside of pan generously.
Prepare and measure fruit; cut it in pieces the size of dates. (Leave nuts, cherries and dates whole.)