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Title: Vaughan Dried Fruit Fruitcake
Yield: 1 Servings

Ingredients

  6 1/2    sticks butter
  3 1/2 c  white sugar
     20    eggs
      5 c  flour
    1/2 c  apple juice
      2 tb rum extract
    1/2 ts cinnamon
    1/2 ts ginger
      1 tb lemon peel
      2 tb lemon juice
      3 c  almonds; coarsly chopped

Instructions

Preheat oven to 350 degrees F. Grease and flour 10 6x3 fruitcake pans or 15
black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When
9 eggs have been added, alternately add 3 cups of the flour and the
remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour,
apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice.
Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates,
pineapple bits, etc.), with 1 cup flour and add to batter along with
almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture.
Decorate the tops with bits of dried fruit or decorations.

Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups
honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.
Posted to MC-Recipe Digest V1 #934 by Ken Vaughan
on Nov 30, 1997

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