Holiday Fruitcake With Louisiana Pecans

Ingredients

325 gr dark raisins
325 gr raisins
425 gr currants
1 citron
2 louisiana pecans
575 gr all purpose flour
5 gr nutmeg
2 gr mace
3 gr cinnamon
425 gr butter
425 gr brown sugar
12 eggs
6 orange marmalade
120 ml honey
120 ml sherry
250 gr sifted flour mixture with the fruit
2 thicknesses of waxed paper

Instructions

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