Fruitcake – recipe from Ann Stover in 1978. Has become a family favorite.<\/p>\n
1 cup chopped candied cherries
\n1 cup yellow raisins
\n1 cup chopped candied pineapple
\n2 1\/2 cups candied fruit mix
\n1 cup chopped walnuts (or less)<\/p>\n
3 cups flour
\n1 cup butter or margarine
\n1 cup sugar
\n4 eggs
\n3\/4 cup corn syrup
\n1 tsp orange extract
\n1 tsp rum extract
\n1 tsp vanilla<\/p>\n
Combine fruit and nuts with one cup of the flour and mix.<\/p>\n
Cream butter and sugar until light. Add eggs one at a time beating well after each egg.
\nCombine corn syrup and flavorings and add to mixture.<\/p>\n
Add alternately the dry ingredients with the wet mixture. Fold in the fruit\/nuts mixture.<\/p>\n
Grease pans.\u00a0 Makes eight small loaves of the 4.5 x 2.75 x2.25 size or can make three regular size bread pan.<\/p>\n
Bake 275 degree for one hour. Remove fruitcake within 5 to 10 minutes checking for doneness and let cool completely.<\/p>\n
Wrap cakes in foil with sheeting (sheeting dipped in pineapple or orange or combination of juices. Add rum or brandy if desired too.)<\/p>\n
Let sit in refrigerator for one week.<\/p>\n
Repeat dipping sheet and wrap again. Repeat again in another week if cakes are uneaten.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n