*  Exported from  MasterCook II  *

                                Fruitcake

Recipe By     : Roberta Young, altered by Marian Russell
Serving Size  : 2    Preparation Time :4:30
Categories    : Cakes & Bars

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225      Grams         Butter -- (1 cup)
   2      Cups          Sugar
   6                    Eggs
   3 1/2  Cups          Flour
   2      Teaspoons     Baking Powder
     1/2  Cup           Orange Juice
   6      Cups          Pecans
 450      Grams         Raisins,Golden if available -- (1 pound)
 225      Grams         Dates (or candied fruit if you prefer) -- (8 ounces)
     1/2  Cup           Flour
   1      Glass         Cream Sherry (small wineglass)

1)  Cream the butter until fluffy.  Gradually add the sugar and mix well.  Add the eggs one at a time, mixing well after each addition.

2)  Mix the flour with the baking powder.  Stir in the flour, alternating with the orange juice, starting and ending with the flour.

3)  In a VERY LARGE bowl, mix together the pecans, the raisins and the dates with the flour.  Mix the batter well into the nut and fruit mixture.  Pour the glass of sherry into the mixture and stir well.

4)  Grease the bottoms and sides of two 9x5x3 inch loaf pans.  Line each pan entirely with brown paper and grease the paper.  Fill pans 3/4 full and bake at 250° F (120° C) for 2-1/2 hours.  Cool on wire racks.

5)  Remove paper.  Wrap each loaf in cheese cloth soaked in cream sherry.  Then wrap each loaf in aluminum foil and age in the refrigerator for 2 to 3 weeks.

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NOTES : This is my mother's recipe, but the original recipe called for candied fruit instead of dates.