Fruitcake

Fruitcake – recipe from Ann Stover in 1978. Has become a family favorite.

1 cup chopped candied cherries
1 cup yellow raisins
1 cup chopped candied pineapple
2 1/2 cups candied fruit mix
1 cup chopped walnuts (or less)

3 cups flour
1 cup butter or margarine
1 cup sugar
4 eggs
3/4 cup corn syrup
1 tsp orange extract
1 tsp rum extract
1 tsp vanilla

Combine fruit and nuts with one cup of the flour and mix.

Cream butter and sugar until light. Add eggs one at a time beating well after each egg.
Combine corn syrup and flavorings and add to mixture.

Add alternately the dry ingredients with the wet mixture. Fold in the fruit/nuts mixture.

Grease pans.  Makes eight small loaves of the 4.5 x 2.75 x2.25 size or can make three regular size bread pan.

Bake 275 degree for one hour. Remove fruitcake within 5 to 10 minutes checking for doneness and let cool completely.

Wrap cakes in foil with sheeting (sheeting dipped in pineapple or orange or combination of juices. Add rum or brandy if desired too.)

Let sit in refrigerator for one week.

Repeat dipping sheet and wrap again. Repeat again in another week if cakes are uneaten.