Raisin Fruit Cake Treasure
Source of Recipe
Internet
List of Ingredients
1 1/2 cups California natural raisins
1 1/2 cups California golden raisins
1 cup mixed candied fruits and peels
1 cup whole candied cherries
1 cup candied pineapple chunks
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 cup brandy or fruit juice
1 cup pecan or walnut halves
1/2 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Recipe
Combine fruits, spices and brandy or fruit juice. Mix well. Cover and let stand several hours or overnight.
Add nuts. Prepare a 9x5-inch loaf pan by greasing, then lining with greased heavy (food grade) brown paper.
In a large bowl, beat together butter, brown sugar and eggs until light and fluffy. Sift together flour, soda and salt; stir into butter mixture. Mix in fruit-nut mixture until well distributed. Turn batter into prepared loaf pan.
Bake at 325F about 2 hours or until toothpick inserted in center comes out clean. Let stand in pan 30 minutes before removing. Cool thoroughly before storing or decorating. Decorate as desired with powdered sugar frosting and candied fruits and raisins.
Yields: 1 loaf cake
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