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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.

 

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