Unusual and Worth It Fruitcake Recipe

Fruitcake Ingredients

1/2 pkg 12 oz.pkg. pitted prunes, cut in half

1 c 10 oz. pkg. dried figs, chopped

1 c 6 oz. pkg. dried apricots

1/2 pkg 10 oz. pkg. pitted dates

2 c pecans

1/2 c green candied cherries

1/2 c 4 oz. dried lemon peel

1/2 c candied pineapple wedges

1/2 c 4 oz., dried candied lemon peel

TO MAKE THE FRUTCAKE BATTER MIX:
1 c sugar

1 c shortening

2 c all purpose flour

2 tsp baking powder

1 tsp salt

1 tsp vanilla

5 lg eggs

Fruitcake Directions

1 Preheat oven to 325 degrees. Baking time 1 hr.+ 30 mins. Grease a 10-inch tube pan, and line bottom of pan with foil, grease foil.

2 Using a large bowl combine the first 9 ingredients.

3 In another large bowl, with mixer at low speed, beat sugar and shortening until just blended. Increase speed to high, beat until light and fluffy.

4 Add flour,b.powder,salt,vanilla and eggs to the sugar/shortening mixture. Beat at low speed until mixture is just blended.

5 Spoon into pan and bake, until toothpick inserted in mid-cake comes out clean, about one and a half hours.

6 Cool cake completely in pan on a wire rack. Remove from pan and carefully peel of the foil. Wrap fruitcake in plastic wrap or foil tightly, and refrigerate overnight so cake will be firm and easy to slice.

7 Optional-Glaze: In a small pan heat apricot preserves until just melted, stirring occasionally. Brush cake with half of preserves. Garnish with dried fruit, cherries and pecans.

8 This cake may be made a month in advance or a day ahead.