Holiday Fruitcake with Louisiana Pecans
1 lb Dark Raisins 1 lb Light Raisins 2 lb Currants 1 lb Citron 2 lb Louisiana Pecans 4 1/2 c All-Purpose Flour 2 ts Nutmeg 1 t Mace 1 t Cinnamon 1 lb Butter 1 lb Brown Sugar 12 Egg...
Ingredients
- 1lbdark raisins
- 1lblight raisins
- 2lbcurrants
- 1lbcitron
- 2lblouisiana pecans
- 41/2 c all-purpose flour
- 2ts nutmeg
- 1t mace
Directions
- 1
1 lb Dark Raisins 1 lb Light Raisins 2 lb Currants 1 lb Citron 2 lb Louisiana Pecans 4 1/2 c All-Purpose Flour 2 ts Nutmeg 1 t Mace 1 t Cinn
- 2
Sift flour with spices and resift
- 3
mix 2 cups of sifted flour mixture with the fruit and nuts
- 4
Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added
- 5
Add marmalade, beat
- 6
Add remaining flour mixture alternately with honey and sherry mixing well after each addition
- 7
Stir in floured fruits and nuts, and mix well until distributed through the batter
- 8
Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halfs and bake at 250?F for 2-1/2 to