Grandma Jennie's Fruitcake Recipe

• 1 c. butter
• 1 pound dark brown sugar
• 4 Large eggs
• 1 tbsp. grated orange rind
• 1 tbsp. grated lemon rind
• 1 c. honey
• 1 teaspoon baking soda
• 1/2 c. coffee
• 1 pound minced black walnuts
• 1/2 c cherry Kijafa (cherry wine)
• 4 c. flour
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1/2 teaspoon grnd cloves
• 2 teaspoon cinnamon
• 1 pound raisins
• 1 pound mixed candied fruits

1. Sift flour, salt, nutmeg, cloves and cinnamon together.
2. Set aside.
3. Combine walnuts, raisins and candied fruit.
4. Sprinkle 1/2 c. of flour mix over fruit and nuts and toss around till they are proportionately coated and separated.
5. Cream butter, adding brown sugar gradually, beating till light and fluffy.
6. Add in Large eggs beating well after each.
7. Add in orange and lemon rind.
8. Combine honey, baking soda mixing well, and beat into butter-sugar mix.
9. Combine coffee and wine add in to batter, alternating with flour mix.
10. Beat till smooth.
11. Add in fruit and nuts by hand, mixing thoroughly.
12. Bake in three 8 1/2 x 4 1/2 x 2 1/2 inch greased pans, that have been lined with brown greased paper.
13. Divide batter proportionately.
14. Bake at 275 degrees for 2 1/2 to 3 hrs.
15. Place a pan of warm water on bottom rack of oven to keep cakes moist.
16. Let cakes stand 5 min before removing from pans.
17. Invert on rack and carefully remove brown paper.
18. Wrap while still slightly hot to touch in 2 layers of plastic wrap and then in foil.
19. Store in cold place.
20. Bake at least 2 weeks in advance.

butter, brown sugar, eggs, orange rind, lemon rind, honey, baking soda, coffee, black walnuts, cherry, flour, salt, nutmeg, cloves, cinnamon, raisins

Taken from cookeatshare.com/recipes/grandma-jennie-s-fruitcake-16226 (may not work)