Very Best Fruit Cake

Submitted by: jej
Last Updated: 11/13/2005

• This recipe was published many, many years ago in the Wisconsin Agriculturist & Farmer. A good friend who is a wonderful cook shared it with me in college, that's how long ago it was published!! The recipe had won a 1st Prize Blue Ribbon at the Wisconsin State Fair, and it truly is a winner.

• 3 oz. candied lemon peel
• 3 oz. candied orange peel
• 1/2 lb. candied cherries
• 4 oz. walnuts
• 4 oz. pecans
• 1/2 lb. pitted dates
• 1/2 lb. raisins
• 4 oz. candied pineapple
• 4 oz candied citron
• 1/4 cup flour
• 1 cup butter (or margarine)
• 1/2 cup sugar
• 1/2 cup honey
• 5 eggs, well-beaten
• 1-1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking power
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup orange juice

• 1) Shred fruit peels; halve cherries, nuts & dates. Cut pineapple & citron to size of almonds.

• 2) Dredge in the 1/4 cup flour.

• 3) Cream butter & sugar, add honey, then eggs; beat well. Mix together the 1-1/2 c. flour and remaining dry ingredients. Add them to the butter/sugar/egg mixture, together with the orange juice, ending with dry ingredients. Pour batter over fruit, mix.

• 4) Pour into pint or quart baking containers. (Straight-sided 'bread pans' that are slightly smaller than regular bread pans work well.)

• 5) Put pans with 2 cups water on bottom shelf while baking.

• 6) Bake at 250 degrees F. 2-3 hrs-pts, 3-1/2 hrs for qt-sized pans.

• 7) Yield: 3 1-1/2-pt pans.

• ***I normally use 1 lb. dates, omitting raisins -- personal preference.

• If you like brandy or other liquors in your fruit cake, wrap with clean tea towel and soak with your choice.