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James K. Polk Fruitcake

Yield 4 loaves

Ingredients

  • 1/4 cup blanched almonds, chopped
  • 1/4 cup orange juice
  • 1 cup butter, softened
  • 1 cup sugar
  • 6 eggs
  • 2 cups all-purpose flour, divided
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/3 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/3 teaspoon ground mace
  • 1 cup orange juice
  • 4 1/3 cups raisins
  • 2 (8-ounce) packages chopped dates
  • 1 1/2 cups currants
  • 2 (4-ounce) packages chopped candied citron
  • 1 1/3 cups chopped candied pineapple
  • 1 1/3 cups chopped pecans

How to Make It

  1. Grease four 7 1/2- x 3- x 2-inch loaf pans, and line the sides and bottom with greased heavy brown paper. Set aside.

  2. Combine almonds and 1/2 cup orange juice; set aside.

  3. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

  4. Combine 1 1/2 cups flour, cinnamon, cloves, nutmeg, allspice, and mace; add to creamed mixture alternately with 1 cup orange juice, beginning and ending with flour mixture. Mix well after each addition.

  5. Dredge remaining ingredients in 1/2 cup flour; gently stir into batter. Add almond mixture, stirring well

  6. Spoon batter into prepared pans. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cakes completely in pans.

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