Heirloom Fruitcake



	Heirloom Fruitcake cakes, christmas, fruits/nuts 2 lb candied cherries 2 lb candied pineapple 1/2 lb citron 1/2 lb candied orange peel 1/2 lb candied lemon peel 2 lb pitted dates 2 lb golden raisins 1 lb dark raisins 1 lb currants 11 oz shelled pecans 1 flour 1 lb butter or margarine 1 lb brown sugar 12 eggs 1 tablespoon vanilla 1 large lemon (juice only) 1 large orange (juice only) 2 teaspoon baking powder 2 teaspoon baking soda 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 tablespoon ground cinnamon 1 1/2 cup grape juice or wine 1 light corn syrup 1 additional fruits & pecans Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.