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Yuletide Dark Fruit Cake

RG

Ingredients

  • 3/4 cup diced citron
  • 3/4 cup diced candied orange peel
  • 3/4 cup diced candied lemon peel
  • 4 cups halved candied cherries
  • 6 cups slivered candied pineapple
  • 1 2/3 cups chopped dates
  • 2 cups dark seedless raisins
  • 1 (16 ounce) can pitted sour cherries, drained
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1/2 cup plus 2 tablespoons brandy
  • 4 cups chopped pecans
  • 1 cup softened butter
  • 2 cups firmly packed brown sugar, sieved
  • 7 eggs
  • 5 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 (10 ounce) jar grape jelly

Instructions

  1. Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days.
  2. Add nuts to soaked fruit mixture; mix well, then set aside.
  3. Cream butter; add sugar, then cream again.
  4. Beat in eggs two at a time.
  5. Add sifted dry ingredients.
  6. Stir in jelly; blend. Pour batter over fruit-nut mixture; mix well.
  7. Pour into 2 prepared 10 x 4-inch tube pans.
  8. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours.
  9. Cool completely; remove from pans.

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