MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Damsel's Fruitcake
Categories: Cakes, Christmas/y
Yield: 4 1/2 pounds

MMMMM---------------------------BATTER--------------------------------
1 c Sugar
1 c Butter
1/8 ts Salt
1/4 ts Cinnamon
1/4 ts Mace
1/4 ts Nutmeg
1/4 ts Cardamom
6 lg Eggs
2 ts Lemon extract
2 ts Vanilla
2 ts Sherry
2 1/2 c Flour

MMMMM-----------------------FRUIT MIXTURE----------------------------
1/2 lb Candied cherries
1 lb Golden raisins
1/2 lb Seedless raisins
1/2 lb Currants
1/2 lb Pecans; chopped
1 lb Mixed fruitcake fruit
Flour; to coat fruit

In a large bowl, combine batter ingredients in the order given,
beating in one egg at a time. In a huge bowl, combine fruits and
nuts. Add enough flour to the fruit mixture to coat lightly. Pour
batter over fruit mixture; combine well.

Line baking pans with at least two layers of heavy brown paper, such
as postal wrapping paper, or grocery bags. (Instructions at end of
post, if needed) Spoon batter into pans, filling no more than 2/3
full. Place shallow pan of water in bottom of 300°F oven and bake
cakes until toothpick inserted into center of cake comes out clean
(1-1/2 hours for 1 pound cake, 2-1/2 to 3 hours for larger cakes)
Remove from oven and pour rum over cakes while still hot. When cooled
just enough to handle, remove paper from cakes and cool on a wire
rack.

When thoroughly cooled, saturate with more rum (optional). Decorate
tops with candied fruits, attached to cake with corn syrup.

Examples:

* One-half red cherry in center, with thin wedge-shaped slices of
green pineapple on each side (rectangular cakes)
* One-half green cherry in center, with thin wedge-shaped slices of
yellow pineapple on each side (rectangular cakes)
* Pecan half in center, with pineapple on each end (rectangular
cakes)
* One-half cherry with thin wedge-shaped slices of pineapple
forming a starburst around cherry center (round cakes)

Wrap neatly with plastic wrap, using tape to secure wrap at the
bottom of each loaf.

Baking containers:

* Any size loaf pan. I like to make tiny, individual-sized cakes for
gift-giving.
* Short coffee or sweet potato (yam) cans.

Lining baking pans:

* Cut paper to size. Be sure to allow enough to cover bottom of pan,
and up the sides.
* Mark the paper (on the side that will be away from the cake) to
the size and shape of the pan bottom.
* For a rectangular pan, cut the paper from the outside corner to
the marked corner, and stop there. Do this with all four corners.
Place paper into pan, covering bottoms and sides of pan, and wrap
excess paper around corners, inside the pan.
* For a round pan, follow the same procedure, but cut the paper
from the outside edges to the marked base of pan, cutting several
times, in a starburst-type pattern.

Recipe by Damsel in dis Dress

Source: Pat and Carol Zastera

Recipe FROM: <https://web.archive.org/web/20170327131333/
http://recfoodcooking.org/sigs/Damsel in dis Dress/
Damsel's Fruitcake.html>

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