Recipe: Fruit Cake (baked, using cream)

FRUIT CAKE

3/4 cup dry sherry or orange juice
2 cups golden raisins
3/4 lb. candied cherries (red)
3/4 lb. candied green cherries
3/4 lb. red pineapple
3/4 lb. green pineapple
4 cups chopped pecans
3 cups all-purpose flour, divided use
3/4 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar
6 eggs
1/4 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. mace
3/4 tsp. allspice
3/4 cup cream
1 (10 oz.) jar strawberry preserves
3/4 tsp. almond extract
3/4 tsp. orange extract
3/4 tsp. vanilla extract

Pour sherry or orange juice over raisins and let soak overnight.

THE NEXT DAY:
Preheat oven to 275 degrees F. Grease a 10 inch tube pan and line with waxed paper.

Combine next 5 ingredients and dredge with 1 cup flour. Coat and set aside.

Cream butter in large mixing bowl, gradually adding sugar, beating until light. Add eggs one at a time (beating after each).

Combine 2 cups flour, salt and spices. Add to butter mixture alternately with cream. Add strawberry preserves and extracts; mix well. Stir in fruit and nut mixture. Spoon into prepared tube pan.

Bake in 275 degree F oven for 3 hours until toothpick comes out clean. Cool completely in pan.

REMOVE PAPER AND DECORATE WITH:
Light corn syrup, pecan halves, red and green cherries.

Keeps for a long time and is very moist. Optional: 1 cup grape wine may be poured over top of cake to keep flavorful and moist.

Hi Karen,

If you can share any other details about the fruitcake it will help with the search. I hope we can at least find one close to it!

Happy Baking,

Betsy