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Christmas Fruitcake

  • 4 cups raisins
  • 1 cup candied cherry halves
  • 1 cup candied pineapple
  • 1 cup candied, diced fruit mix
  • 1 cup pecan halves
  • 1 cup thinly sliced almonds
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 cup brown sugar
  • 6 eggs - separated
  • 1 cup vegetable shortening
  • 1-1/2 tsp. cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp. ground cloves
  • 1/2 square unsweetened baking chocolate, melted
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • Preparation -
    Thoroughly grease a 4" x 10" tube cake pan or 2 large loaf pans pans, or 3 medium size loaf pans. Line the bottom and sides with aluminum foil. Spray the foil with non-stick cooking spray; set aside. In a large bowl, combine the fruit and nuts. Toss the mixture with 1 cup flour to coat. In a second bowl, sift the remaining flour with the baking soda and spices. In a very large bowl, at medium speed, beat the shortening and sugar together until light and fluffy. Add the egg yolks, one at a time, beating well afer each addition. Add the melted chocolate and mix well. At low speed, alternately beat in the flour/spice mixture and the fruit juices. In a separate bowl, with clean beaters, beat the egg whites until stiff. Fold the beaten egg whites into the batter. Add the fruit and nut mixture and stir in by hand until all ingredients are well mixed. Turn the batter into the prepared pan/pans. Bake in a preheated oven at 300 - in a tube cake pan for 2 hours and 20 minutes; in 2 large loaf pans for 1 hr and 45 minutes; in 3 small loaf pans for 1-1/2 hours. Cool, in the pan on a wire rack. Remove from the pan and wrap well.

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