Prep 30 mins
Cook 2 hrs
You will like this cake because it uses whole fruits and saves all that chopping time. A very pretty fruitcake after it's cut.
- 1 lb mixed candied fruit (2 cups)
- 1 lb dates, pitted
- 1⁄2 lb whole candied cherry (1 cup)
- 1⁄4 lb chopped citron
- 1 cup raisins
- 1 cup pecan halves
- 1 cup walnuts, halves
- 4 cups sifted flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1 cup butter or 1 cup regular margarine
- 2 cups sugar
- 4 eggs
- 1 teaspoon baking soda
- 1 1⁄2 cups buttermilk
- orange juice or apple cider
- Prepare baking pans by cutting parchment liners for bottoms.
- Grease each piece of paper with shortening.
- Place in pans.
- Top with a layer of waxed paper.
- Grease top of paper and inside of pans generously with shortening.
- Place candied fruit, dates, cherries, citron, raisins, pecan and walnut halves in 2-quart bowl.
- Sift together flour, salt, cinnamon, cloves and nutmeg; reserve 1/2 cup.
- Add reserved dry ingredients to fruit/nut mixture; mix to coat.
- Cream together butter and sugar in bowl until light and fluffy at medium speed of electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Add baking soda to dry ingredients.
- Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition.
- Add batter to fruit/nut mixture, mixing well.
- Turn into prepared 10-inch tube pan or three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
- To decorate, place fruits and walnuts on top of batter to form a design.
- Bake in 300 F.
- oven 2 hours and 30 minutes for 10-inch tube pan and 1 hour and 30 minutes for loaf pans.
- Cool in pans on racks 10 minutes.
- Remove from pans; cool on racks.
- Baste with orange juice or apple cider using pastry brush.
- Wrap in waxed paper; then in aluminum foil.
- Store in covered container in cool place.
- Let mellow 2 weeks, then baste again.
- Makes 1 (10-inch) tube cake or 3 loaves.
- Farm Journal's Best-Ever.