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Southern Fruit Cake

I’ve just finished off this wonderful Southern Fruitcake.  This recipe doesn’t call for any spirits, but you could brush with sherry, bourbon, rum or whiskey as is traditional in many parts of the country.  My grandmother would brush her cake with rum every week for at least 6 weeks before cutting.

 You can substitute 1 cup of white sugar for the brown sugar if you prefer.  Use any combination of fruits that you enjoy, but avoid the bitter rinds. 

Southern Fruitcake

5 large eggs, beaten
 1/2 lb. butter, do not substitute
 1 ¼ cup brown sugar
1 3/4 c self-rising flour
1 lb candied cherries (glace)                 
1 lb. glace pineapple                      
¾ pound dates
2 cups shelled pecans
1 Tablespoon vanilla
1 Tablespoon lemon extract

1.  Prepare a tube pan.  Grease pan and cut a disk of wax paper or parchment paper to cover bottom.  Grease and place in bottom of tube pan.  A flat sided and bottomed tube pan is recommended. 
2.   Cream butter and sugar until fluffy. Add well-beaten eggs and blend well.
3.  Chop nuts and fruit and mix with ½ - ¾ Cup of the flour in another bowl, stir to coat all the fruit.
4.  Sift the remaining flour, then fold into egg and butter mixture.
5.  Add flavorings and mix well.
6.  Then add fruit and nuts. Mix thoroughly by hand.
7.  Put mixture in a greased tube pan and place in a cold oven and bake for 3 hours at 275. Let cool thoroughly in the pan before removing.







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