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Southern Fruitcake

Yield one 10-inch cake

Ingredients

  • 2 (15-ounce) packages raisins, chopped
  • 2 (4-ounce) packages chopped candied citron
  • 1 (8-ounce) package candied red cherries, finely chopped
  • 1 (8-ounce) package chopped candied pineapple
  • 1 (4-ounce) package chopped candied lemon peel
  • 1 (4-ounce) package chopped candied orange peel
  • 1 cup chopped pecans
  • 3/4 cup chopped almonds
  • 1/3 cup white wine
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1/2 cup grape jelly
  • 5 eggs
  • 1 3/4 cups all-purpose flour
  • 1 1/3 tablespoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/3 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon orange extract

How to Make It

  1. Combine first 9 ingredients; let stand overnight.

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

  3. Combine flour and spices; add to creamed mixture, mixing well. Stir in fruit mixture and flavorings.

  4. Spoon batter into a brown paper-lined and greased 10-inch tube pan. Bake at 275° for 3 to 3 1/2 hours or until cake tests done. Cool cake completely in pan.

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