*  Exported from  MasterCook  *

                 HOLIDAY FRUITCAKE WITH LOUISIANA PECANS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Dark Raisins
   1       lb           Light Raisins
   2       lb           Currants
   1       lb           Citron
   2       lb           Louisiana Pecans
   4 1/2   c            All-Purpose Flour
   2       ts           Nutmeg
   1       t            Mace
   1       t            Cinnamon
   1       lb           Butter
   1       lb           Brown Sugar
  12                    Eggs
   6       oz           Orange Marmalade
     1/2   c            Honey
     1/2   c            Sherry
                        -----GARNISH-----
                        Candied Cherry Halves
                        Pecan Halves

  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
  throughly, 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 halfs and bake at
  250øF 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
 


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