This is one super fruitcake, not your ordinary dull or hard cake! It was in a magazine and although I don't always have the time or extra money at Christmas time for extravagant things, it was a gift for my husband. He LOVES fruitcake! That's unusual, I know. Check out the ingredients, and if you are interested save it or share it with a friend who loves this kind of cake. It was loaded with good fruit and nuts.
1Preheat oven to 325 degrees. Baking time 1 hr.+ 30 mins. Grease a 10-inch tube pan, and line bottom of pan with foil, grease foil.
2Note:I reserved the prunes, figs, apricots and some of the pecans, to decorate the baked fruitcake and in Step #7.
In a separate bowl combine dates, cherries, pineapple, dried lemon, candied lemon and some of the chopped pecans. These can be stirred into the batter after mixing it as directed in Step #4
3In another large bowl, with mixer at low speed, beat sugar and shortening until just blended. Increase speed to high, beat until light and fluffy.
4Add flour,b.powder,salt,vanilla and eggs to the sugar/shortening mixture. Beat at low speed until mixture is just blended. Stir in dried fruit.
Note: Add the mixture of dates,cherries, pineapple,dried lemon,candied lemon and pecans at this point.
5Spoon into pan and bake, until toothpick inserted in mid-cake comes out clean, about one and a half hours.
6Cool cake completely in pan on a wire rack. Remove from pan and carefully peel of the foil. At this point I added glaze and decorated the cake. Wrap fruitcake in plastic wrap or foil tightly, and refrigerate overnight so cake will be firm and easy to slice.
7Optional-Glaze: In a small pan heat apricot preserves until just melted, stirring occasionally. Brush cake with half of preserves. Garnish with dried fruit, cherries and pecans.
8This cake may be made a month in advance or a day ahead.