Holiday Fruitcake with Louisiana Pecans
- 1 pound dark raisins
- 1 pound light raisins
- 2 pounds currants
- 1 pound citron
- 2 pounds Louisiana pecans
- 4 1/2 cups all-purpose flour
- 2 teaspoons nutmeg
- 1 teaspoon mace
- 1 teaspoon cinnamon
- 1 pound butter
- 1 pound brown sugar
- 12 eggs
- 6 ounces orange marmalade
- 1/2 cup honey
- 1/2 cup sherry
- Candied cherry halves
- Pecan halves
- Combine raisins and currents with citron and nuts.
- Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.
- Cream butter until soft and smooth, blend in sugar thoroughly, and add eggs one at a time, beating well after each egg is added.
- Add marmalade, beat.
- Add remaining flour mixture alternately with honey and sherry mixing well after each addition.
- Stir in floured fruits and nuts, and mix well until distributed through the batter.
- Pack into loaf tins lined with 2 thicknesses of wax paper, top with candied cherries and whole pecans halves and bake at 250 degrees F for 2 1/2 to 3 hours, depending on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch in the center.
Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging.
Posted by Cookin' Mom at Recipe Goldmine 11/14/2001 5:00 pm.
Source: Louisiana Conservationist - November/December 1991