Grandma's Fruit Cake
|Mixed candied fruit||8 Ounce (1 Jar)|
|Candied pineapple chunks||8 Ounce (1 Jar)|
|Candied red cherries||3 1⁄2 Ounce, halved (1 Jar)|
|Candied green cherries||4 Ounce, halved (1 Jar)|
|White raisins||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1⁄3 Cup (5.33 tbs)|
|Rum flavoring||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1 Tablespoon|
|Candied red cherries||2 Tablespoon, halved|
|Candied green cherries||2 Tablespoon, halved|
|Whole pecans||1⁄2 Cup (8 tbs)|
1. Lightly grease and line with brown paper a 9 3/4-inch ring mold (9-cup size). Grease paper as well.
2. In large bowl, combine candied fruit, pineapple, cherries, raisins, pecans, walnuts, almonds, coconut, pineapple juice and rum flavoring; mix well.
3. Sift flour with baking powder and salt; set aside. Preheat oven to 275°F.
4. In large bowl of electric mixer, at high speed, beat butter with sugar and eggs until light and fluffy—about 2 minutes. At low speed, blend in flour mixture just until combined.
5. Pour batter over fruit mixture; mix thoroughly. Turn into prepared ring mold. Bake 2 hours, or until cake tester inserted in cake comes out clean.
6. Let cake cool in pan 30 minutes on rack. Loosen edge from pan with spatula. Turn out on rack to cool 1 hour before removing paper (or ring may break).
7. To store: Put cake in waxed-paper-lined tin box with a tight cover; place 1/2 apple in the hole. Cover top of cake with waxed paper. Keep cake in a cool place to mellow for 2 weeks; occasionally replace apple with fresh piece.
8. Before serving, decorate cake: Brush top of cake with corn syrup; decorate with red and green candied cherries and whole pecans, to look like a wreath.