My Traditional Christmas Fruitcake

• 3 c. sugar
• 1 c. butter or oleo
• 1/2 c. grape juice
• 8 eggs
• 1 tsp. each: cinnamon, cloves, allspice
• 1 lb. raisins
• 1 lb. currants
• 6 c. flour
• 1/2 lb. candied pineapple
• 1/2 lb. candied cherries
• 1/4 lb. each: citron, orange and lemon candied peel or 15 oz. jar mixed peel
• 1 qt. pecans
• 1 1/2 c. white Karo
• 1 c. boiling water with 1 tsp. soda

1. Cream sugar, butter and eggs.
2. Add water, syrup and grape juice with 1 teaspoon of rum extract, then add 1/2 the flour.
3. Mix the other half of the flour with the candied fruit and pecans. Add spices, raisins and currants to egg mixture.
4. Mix in candied fruit mixture.
5. Bake in slow oven (250u0b0) for 4 hours over a pan of water.
6. Makes 11 or 12 (1 pound) fruitcakes.

sugar, butter, grape juice, eggs, cinnamon, raisins, currants, flour, candied pineapple, candied cherries, citron, pecans, white karo, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817327 (may not work)