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Val Cabell's Fruit Cake Old Family

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Ingredients
  Butter 3⁄4 Pound
  Brown sugar 1 Pound
  Eggs 10
  Seedless raisins 2 Pound
  Currants 2 Pound
  Finely chopped citron 1 Pound
  Dark karo syrup 1⁄2 Cup (8 tbs)
  Cloves 1 1⁄4 Teaspoon (Heaping)
  Cinnamon 1 1⁄4 Teaspoon (Heaping)
  Nutmeg 1 1⁄4 Teaspoon (Heaping)
  Flour 4 Cup (64 tbs)
  Sherry 1⁄2 Cup (8 tbs) (1 Wineglass)
  Brandy 1⁄2 Cup (8 tbs) (1 Wineglass)
  Soda 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon, add soda and baking powder to wine to make fizz
Directions

Beat the butter and sugar until light and creamy.
Add the eggs, thoroughly beaten, then the raisins and currants (well washed and dried).
Chop the citron or pass it through a meat chopper, add to the other ingredients with the syrup and ground spices.
Sift and add the flour.
Lastly, stir in the sherry and brandy, or wine and whisky.
Bake in cake pans lined with two thicknesses of greased paper to protect the cake from too great a heat.
Bake at 300 degrees very slowly, about 4 hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Everyday
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
32

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