Heirloom Fruitcake
Ingredients
2 candied cherries
950 gr candied pineapple
1/2 citron
95 gr candied orange peel
95 gr candied lemon peel
550 gr pitted dates
650 gr golden raisins
325 gr dark raisins
210 gr currants
11 shelled pecans
1 flour
425 gr butter
425 gr brown sugar
12 eggs
14 gr vanilla
1 lemon
1 orange
9 gr baking powder
9 gr baking soda
2 gr nutmeg
2 gr allspice
8 gr cinnamon
350 ml grape juice
500 gr sifted flour with baking powder
3/4 full
Instructions
done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.