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Fruitcake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 Pound of Butter Softened at Room Temperature. (Use Part to Grease Pan)
2 ¼ Cups Sugar
6 Eggs
2 Teaspoons Vanilla
4 Cups Flour, Sifted (Reserve ¾ Cup)
1 Teaspoon Baking Powder
¼ Teaspoon Salt
1 Pound Candied Cherries, Cut up
1 Pound Candied Pineapple, Cut Up
1 Pound Pecans, Cut Up


Cream Butter and Sugar. Add Eggs One at a Time, Beating Well After Each. Add Vanilla.


Roll Nuts and Fruit in ¾ Cup of the Reserved Flour. (I Use a Ziploc Bag and shake it all in


the flour). Combine Flour, Baking Powder and Salt, Combine with Butter Mixture and


Blend Until Smooth. Add Fruit and Nuts, Tossing any Extra Flour, Stir to Blend. Place


Batter in a Large Tube Pan that was Greased with Butter (Do Not Flour Pan.) Bake at 250


for 2 ½ Hours


Pairs Well With


Notes

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