Fruit Poundcake

Butter (room temperature) 2 Cups 90.9%( 1.00 lb. 454 grams)
Nutmeg 2 teasps. .9% (0.01 lb. 4.5 grams)
Salt 1 teasp. .9% (0.01 lb. 4.5 grams)
Sugar 2 1/3 cups. 127% (1.40 lbs. 635 grams)
Eggs 10 large . 113.6%(1.25 lbs. 567 grams)
Cake flour sifted** 4 cups 100%(1.10 lbs. 499 grams)
Rum or port wine 3/4 cup 30% (0.33 lb. 150 grams)
Golden raisins 1 cup 27.2%(0.30 lb. 136 grams)
Candied mixed citrus peel* 4 cups 136% (1.50 lb. 680 grams)
Cake flour for dusting fruit 1/4 cup 4.5% (0.05 lb. 22.6 grams)

In a plastic container with lid add the golden raisins, mixed citrus peel and rum. Mix well, cover and let macerate for 24 hours.

In a 5 quart mixer fitted with paddle attachment mix the butter, salt and nutmeg for 5 minutes. Add sugar mix for an additional 5 minutes. Add eggs one at a time mixing well between each addition of egg.

Add all flour at one time, mix just until well mixed. Add cake flour for dusting fruit to the fruit, quickly mix with spoon. Add candied fruit mixture to the batter and mix quickly. Approximately 1 minute. Pour fruit cake batter into parchment lined bread pans 3/4 full. Smooth top surface.

BAKING
Place cakes in cold oven. Turn oven on to 300 degrees F (149 degree C) and bake for approximately 1 1/2 hours. Test for doneness with toothpick into the center of the center cake in oven.

Remove from oven and let cool 10 minutes. Remove cakes from metal pans, cool on cake cooling rack until room temperature. Package. Best served 24 hours after baking.

* fresh home made candied citrus peel of grapefruit and orange is the best combination with an addition of just a little dried cranberries for color.

** When using cup measurements, measure first, then sift flour.