Holiday Fruitcake with Louisiana Pecans

Holiday Fruitcake with Louisiana Pecans
 
 1 pound of dark Raisins
 1 pound of light Raisins
 2 pounds of currants
 1 pound of Citron
 2 pounds of Louisiana Pecans
 4 1/2 cups of all-Purpose Flour
 2 teaspoons of nutmeg
 1 teaspoon of mace
 1 teaspoon of cinnamon
 1 pound of butter
 1 pound of brown Sugar
 12 Eggs
 6 ounces of orange Marmalade
 1/2 cup of honey
 1/2 cup of Sherry
 GARNISH
 Candied Cherry Halves
 Pecan Halves

Instructions:

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 waxed paper, top with candied cherries and whole pecans halves and bake at 250ºF.  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. EDITORS NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging.

Louisiana Conservationist - November/December 1991 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Complete listing of all FRUITCAKE recipes