Holiday Fruitcake With Louisiana Pecans

Ingredients

1 lb dark raisins
1 lb raisins
2 lb currants
1 citron
2 louisiana pecans
4 1/2 c all purpose flour
2 ts nutmeg
1 t mace
1 t cinnamon
1 lb butter
1 lb brown sugar
12 eggs
6 orange marmalade
1/2 c honey
1/2 c sherry
2 cups 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