I have made a double batch of this fruitcake every November for the last five or six years. It is so delicious, that it will shake your very foundation. I am including my recommendations for creating gold, silver and bronze versions in parentheses.The recipe comes from another teacher named Caleb via my friend Anna.<\/p>\n
4 # raisins (gold – organic golden;\u00c2\u00a0 silver – any golden raisins; bronze – regular raisins)<\/p>\n
1 gal shelled pecans or 10 # unshelled (gold – organic from Texas; silver- organic; bronze – from Costco)<\/p>\n
1 1\/2 # candied pineapple<\/p>\n
1 1\/2 # candied cherries<\/p>\n
1 # citron<\/p>\n
1 # butter (gold – organic, unsalted)<\/p>\n
4 c sugar<\/p>\n
5 c flour (gold – organic)<\/p>\n
1 tbsp salt<\/p>\n
3 tsp cinn<\/p>\n
3 whole nutmegs, grated<\/p>\n
4 tbsp vanilla (real)<\/p>\n
1 doz eggs (gold – farm fresh)<\/p>\n
Mix butter, sugar, and then eggs and vanilla.<\/p>\n
Sift dry mixture. Add fruits and nuts. Bake at 350 for 2-4 hours or until eggs stop stringing. Stir every 10 or 15 minutes while cooking. Put into buttered pan while hot. Pack down well. Yields about 15 #.<\/p>\n
** Use a very large roasting pan and the strongest iron paddles to stir the mixture**<\/p>\n
**In the beginning you can stir every 15 minutes and as the mixture begins cooking, stir more frequently. If it gets overcooked, it will not hold together well.**<\/p>\n
**Makes excellent gifts**<\/p>\n
**Slice thin to serve**<\/p>\n
**Freezes well** I have made a double batch of this fruitcake every November for the last five or six years. It is so delicious, that it will shake your very foundation. I am including my recommendations for creating gold, silver and bronze … Continue reading
\nTo see a video of stirring the fruitcake and of the homemade candied fruits we used, go this this post here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"