Fruitcake
Katrina Smith, Sheldon

4 cups flour 1-1/2 tsp. baking powder 1-1/2 tsp. salt 1-1/2 tsp. cinnamon 1 tsp. nutmeg 7 cups pecans 1-3/4 cups candied pineapple 1-3/4 cups candied cherries 3-1/4 cups golden raisins 1 cup butter, softened 2-1/4 cups sugar 1/8 cup orange juice 6 eggs Corn syrup or honey

Combine flour, baking powder, salt, cinnamon, and nutmeg. Add in pecans, candied pineapple and cherries, and golden raisins. In a separate bowl, cream together butter, sugar, orange juice, and eggs. Mix in flour, pecans, and fruit mixture. Pour into 4 greased bread pans. Bake in a 275-degree oven for 75–90 minutes. Brush tops of cakes with corn syrup or honey a half hour before removing from the oven.