Betty Miller'S Best Fruitcake Ever

• 1 lb. candied pineapple
• 1 lb. candied cherries
• 1 lb. citron
• 1 lb. dates or white raisins
• 2 c. grated coconut
• 2 qt. walnuts
• 2 qt. pecans
• 6 c. flour
• 1 lb. real butter
• 4 c. granulated sugar
• 1 doz. eggs
• 1 c. white corn syrup
• 1/2 c. fruit juice
• 1/2 c. jam or jelly
• 1 Tbsp. salt
• 3 Tbsp. cinnamon
• 3 whole nutmeg corns, freshly grated
• 3 Tbsp. pure vanilla extract

1. Mix fruit, coconut, nuts and flour in a very large bowl.
2. Set aside.
3. In another large bowl, cream butter and sugar.
4. Add eggs, syrup and remaining ingredients; mix well.
5. Pour this mixture into a 10-quart baking pan or kettle.
6. Add fruit and nut mix; blend thoroughly.
7. Bake in 400u0b0 oven, removing from oven every 5 minutes to scrape down sides and stir, for a total of 1 1/2 hours.
8. Use a timer and mark off each 5 minutes so as not to forget.
9. At end of baking, while still hot, mold fruitcake into greased foil bread pans.
10. Chill and serve or freeze.
11. Makes approximately 8 cakes.

candied pineapple, candied cherries, citron, dates, grated coconut, walnuts, pecans, flour, butter, sugar, eggs, white corn syrup, fruit juice, salt, cinnamon, nutmeg, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544291 (may not work)