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Name: Lindas Fruitcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 c Seedless raisins; 2 c Seeded raisins; 1 1/2 c Currants; 1/2 c Brandy; or fruit juice; 1 1/2 c Almonds; blanched; 1 1/2 c Maraschino Cherries;; 1 c Strawberry jam; 1/2 ts Cloves; 2 c Butter; 2 1/2 c Dates; pitted and chopped; 1 cn Crushed Pineapple In Water;; 1/2 ts Allspice; 4 c Flour; 2 ts Cinnamon; 1 ts Salt; 2 c Sugar; 2 c Sugar; 1/2 c Maraschino cherry liquid; 2 c Candied Citrus Peel; chopped; 12 Eggs; 1 Brandy; 1 1/2 ts Baking soda

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INGREDIENTS

2 c Seedless raisins
2 c Seeded raisins
1 1/2 c Currants
1/2 c Brandy; or fruit juice
1 1/2 c Almonds; blanched
1 1/2 c Maraschino Cherries;
1 c Strawberry jam
1/2 ts Cloves
2 c Butter
2 1/2 c Dates; pitted and chopped
1 cn Crushed Pineapple In Water;
1/2 ts Allspice
4 c Flour
2 ts Cinnamon
1 ts Salt
2 c Sugar
2 c Sugar
1/2 c Maraschino cherry liquid
2 c Candied Citrus Peel; chopped
12 Eggs
1 Brandy
1 1/2 ts Baking soda

Servings

INSTRUCTIONS

DAY 1 - In a large bowl, mix together dates, peel, raisins, currants, almonds and drained cherries(reserve liquid). Stir in brandy or fruit juice. Cover with plastic wrap and let stand at room temperature overnight. In a saucepan, combine pineapple and two cups sugar. Bring to a boil, reduce heat and simmer, uncovered, stirring frequently, 30 - 40 min., or until mixture thickens. There should be about 2 1/2 c of pineapple misture. Remove from heat, stir in reserved cherry liquid and jam. Cover and refrigerate overnight. DAY 2 - Generously grease and line 6 9x5 inch loaf pans or three standard wedding cake pans, with waxed paper, aluminum foil or parchment. Grease lining. In a bowl, combine flour, baking soda, cinnamon, salt, cloves and allspice. Add one cup of flour mixture to date mixture and toss to thoroughly coat fruits. In a large mixing bowl, cream butter and two cups sugar. Beat in eggs one at a time, blending well after each addition. Alternately stir small amounts of flour mixture and pineapple mixture into butter mixture. Mix fruit into batter well. Spoon batter into prepared pans. Place a large, shallow pan of water on bottom rack of oven. Fill half full with hot water and preheat oven to 275. Place loaf pans on middle rack and bake 1 1/2 - 2 hours or until a cake tester inserted in the centre comes out clean. Remove cakes from oven, cool 10 min. Remove from pans, peel off paper and cool. Wrap individually in cheesecloth soaked in additional brandy. Wrap in plastic wrap, then aluminum foil. Store in a cool place and moisten cheesecloth occasionally with brandy. Fruitcake can be aged 4-6 weeks then it can be wrapped securley and frozen. Recipe By : Toronto Star Posted to MC-Recipe Digest V1 #254 Date: Wed, 23 Oct 1996 07:18:10 +0000 From: "Linda Gordon"

NOTES

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Lindas Fruitcake

2 c Seedless raisins
2 c Seeded raisins
1 1/2 c Currants
1/2 c Brandy; or fruit juice
1 1/2 c Almonds; blanched
1 1/2 c Maraschino Cherries;
1 c Strawberry jam
1/2 ts Cloves
2 c Butter
2 1/2 c Dates; pitted and chopped
1 cn Crushed Pineapple In Water;
1/2 ts Allspice
4 c Flour
2 ts Cinnamon
1 ts Salt
2 c Sugar
2 c Sugar
1/2 c Maraschino cherry liquid
2 c Candied Citrus Peel; chopped
12 Eggs
1 Brandy
1 1/2 ts Baking soda

DAY 1 - In a large bowl, mix together dates, peel, raisins, currants,  almonds and drained cherries(reserve liquid).  Stir in brandy or fruit  juice.  Cover with plastic wrap and let stand at room temperature  overnight.  In a saucepan, combine pineapple and two cups sugar. Bring to a  boil, reduce heat and simmer, uncovered, stirring frequently, 30 - 40 min.,  or until mixture thickens.  There should be about 2 1/2 c of pineapple  misture.  Remove from heat, stir in reserved cherry liquid and jam. Cover  and refrigerate overnight. DAY 2 - Generously grease and line 6 9x5 inch  loaf pans or three standard wedding cake pans, with waxed paper, aluminum  foil or parchment. Grease lining. In a bowl, combine flour, baking soda,  cinnamon, salt, cloves and allspice.  Add one cup of flour mixture to date  mixture and toss to thoroughly coat fruits.  In a large mixing bowl, cream  butter and two cups sugar.  Beat in eggs one at a time, blending well after  each addition. Alternately stir small amounts of flour mixture and  pineapple mixture into butter mixture.  Mix fruit into batter well. Spoon  batter into prepared pans.  Place a large, shallow pan of water on bottom  rack of oven.  Fill half full with hot water and preheat oven to 275. Place  loaf pans on middle rack and bake 1 1/2 - 2 hours or until a cake tester  inserted in the centre comes out clean. Remove cakes from oven, cool 10  min.  Remove from pans, peel off paper and cool. Wrap individually in  cheesecloth soaked in additional brandy. Wrap in plastic wrap, then  aluminum foil. Store in a cool place and moisten cheesecloth occasionally  with brandy. Fruitcake can be aged 4-6 weeks then it can be wrapped  securley and frozen.  Recipe By     : Toronto Star    Posted to MC-Recipe Digest V1 #254    Date: Wed, 23 Oct 1996 07:18:10 +0000    From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>

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Nutrition

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Serving Size: 1 Serving (1268g)
Recipe Makes: 6 Servings

Calories: 3663
Calories from Fat: 1015 (28%)

Amt Per Serving		% DV

	Total Fat 112.8g	150 %
	Saturated Fat 54.7g	273 %
	Monounsaturated Fat 35.1g
	Polyunsanturated Fat 9.7g
Cholesterol 2277.7mg		701 %
Sodium 1487.3mg		51 %
Potassium 1889.1mg		50 %
Total Carbohydrate 608.9g		179 %
	Dietary Fiber 11.6g	46 %
	Sugars, other 597.3g
Protein 78.1g		112 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3663

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