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Holiday Fruitcake With Louisiana Pecans

Holiday Fruitcake With Louisiana Pecans comes together with Dark Raisins, Light Raisins, Currants, Citron, and Louisiana Pecans. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1 lb
• 2 lb
• 1 lb
• 2 lb
• 4 1/2 cup
• 2 tsp
• 1
• 1
• 1 lb
• 1 lb
• 12
• 6 oz
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Combine raisins and currents with citron and nuts.

2. 2

   Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.

3. 3

   Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added.

4. 4

   Add marmalade, beat.

5. 5

   Add remaining flour mixture alternately with honey and sherry mixing well after each addition.

6. 6

   Stir in floured fruits and nuts, and mix well until distributed through the batter.

7. 7

   Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halfs and bake at 250�F for 2-1/2 to 3 hours, depending on size of pan.

8. 8

   Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging. Louisiana

9. 9

   Conservationist - November/December 1991