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Heirloom Fruitcake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HEIRLOOM FRUITCAKE
 Categories: Cakes, Fruits/nuts, Christmas
      Yield: 1 Servings
 
      2 lb Candied cherries
      2 lb Candied pineapple
    1/2 lb Citron
    1/2 lb Candied orange peel
    1/2 lb Candied lemon peel
      2 lb Pitted dates
      2 lb Golden raisins
      1 lb Dark raisins
      1 lb Currants
     11 oz Shelled pecans
           Flour
      1 lb Butter or margarine
      1 lb Brown sugar
     12    Eggs
      1 tb Vanilla
      1 lg Lemon (Juice only)
      1 lg Orange (juice only)
      2 ts Baking powder
      2 ts Baking soda
      1 ts Ground nutmeg
      1 ts Ground allspice
      1 tb Ground cinnamon
  1 1/2 c  Grape juice or wine
           Light corn syrup
           Additional fruits & pecans
 
  Cut fruit into small pieces and chop nuts. Mix fruit and nuts with
  enough flour to coat well. Cream butter and sugar until light. Add
  eggs, one at a time, beating well after each addition. Add vanilla
  and lemon and orange juices. Resift 4 cups sifted flour with baking
  powder, soda, nutmeg, allspice and cinnamon. Add alternately with
  grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2
  (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown
  paper and grease paper. Turn batter into pans, filling 3/4 full. Bake
  at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6
  1/2 hours. About 30 minutes before cake is 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.
 
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