True Fruitcake

Prep: 20 min Preheat: 275°f Bake: 2 ½ hours Yields: 6 loaves

Ingredients:

1. 1 can ea; drained: dark sweet cherries & pineapple tidbits
2. 1 c ea; dried: apples, apricots, currants, dates, figs, golden raisins, & peaches
3. 1 c ea; chopped: almonds, brazil nuts, hazelnuts, pecans, & walnuts
4. 6 c all-purpose flour
5. 1 c ea: white & dark brown sugar
6. 4 tsp salt
7. 2 tsp baking powder
8. 1 Tbs ground cinnamon
9. 2 tsp ground nutmeg
10. 1 tsp ea; ground: cloves & ginger
11. 1 ½ c orange juice
12. ½ c rum or whiskey
13. 1 c oil
14. 8 eggs
15. ½ c light corn syrup

Directions:

1. In a large bowl combine all dry ingredients, mixing well.
2. Add oil, orange juice, whiskey, eggs & corn syrup, mixing until smooth.
3. Add fruits & nuts, stirring well after each addition.
4. Grease the insides of 6 loaf pans with oil.
5. Fill pans 2/3 full with batter.
6. Bake until wooden pick inserted in the middle comes out clean.
7. Cover tops with foil during the last hour to prevent excessive browning & drying out.
8. Remove cakes from pans & allow to cool.
9. After cooling wrap in foil or plastic wrap & store in a cool place.
10. Optional: glaze the fruitcakes with your favorite glaze before wrapping for storage.