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Nut Recipes |
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Old Fashioned Fruitcake Makes ten 1 lb. or five 2 ½ lb. cakes.
1/3 cup plain flour 1/3 cup whole wheat flour 2/3 cup cane sugar 1/3 cup brown sugar 1/3 lb. butter, softened 5 eggs 1 Tbsp cinnamon 3 Tbsp lemon & orange peel 1 Tbsp allspice 1 tsp mace & nutmeg 1/3 tsp cloves 1 tsp vanilla 1 tsp baking soda 1/3 cup orange or pineapple juice 1 lb crystallized citron 1 lb. Candied cherries 1 lb. Candied pineapple 1 lb. Pitted dates 1 lb. Raisins 5 cups Flanigan Farms Pecans and/or Walnuts
Line ten 1 lb. or five 2.5 lb. loaf pans with wax paper. Prepare fruit and dust with a little extra flour. Cream sugars and butter. Add eggs one at a time. Mix together flours, spices and baking soda. Add to batter alternately with juice. Add vanilla. Fold in fruits and nuts. Place in lined baking pans. Decorate each cake with imbedded pecan or walnut halves and cherries. Bake slowly at 300ºF for 3 to 4 hours depending on size pans used. Test with toothpick. |
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Recipe uses PECANS & WALNUTS |
