Recipe: Classic Old Fashioned Fruit Cake

Classic Old Fashioned Fruit Cake

1-1/2 cups raisins
1-1/4 cups dried currants
4 ounces pitted dates, chopped
1/2 cup halved red maraschino cherries, drained
1/2 cup chopped citron
1 cup chopped walnuts
1 cup chopped pecans
2-1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5/8 cup butter or margarine
1 cup sugar
1 tablespoon light corn syrup
1/2 cup red currant jelly
3 eggs
1/2 cup orange juice

Syrup:
1 tablespoon light corn syrup
1/8 cup sugar
1/8 cup water
2 teaspoons lemon juice

Combine raisins, currants, dates, cherries, citron, walnuts and pecans in 3-quart or larger mixing bowl. Set aside.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

Cream together butter (or margarine) and 1 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in 1 tablespoon light corn syrup and currant jelly. Add eggs, one at a time, beating well after each addition.

Add dry ingredients alternately with orange juice to creamed mixture, beating well after each addition, using electric mixer at low speed. Pour batter over fruit/nut mixture and mix well with wooden spoon. Spread batter in a greased 10-inch tube pan.

Bake at 275 degrees F. for 2 hours or until cake tester or wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 (ten) minutes. Remove from pan.

Combine 1 tablespoon light corn syrup, 1/8 cup sugar, water and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; cool 5 minutes. Brush syrup over warm fruitcake. Cool completely.

To store: Wrap cooled fruitcake in aluminum foil and store in cool dry place for 1 to 2 months.