1 lb. mixed dried fruits (or a couple of your favorites),
chopped
1/2 cup shredded coconut
1 1/2 cups chopped nuts
4 eggs
1/2 cup butter
1 cup brown sugar
1/2 cup fruit juice or sherry
21/2 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cardamom
Combine fruit and nuts in a large bowl; sprinkle 1/4 cup
flour over them and toss to coat. Beat butter, sugar, and
eggs at high speed for 3 minutes. Stir in the rest of the
flour and the salt, baking powder, and coconut, alternating
with the fruit juice - then beat with a spoon until smooth.
Fold in the fruit and nuts and pour the mixture into greased
and floured loaf pans. Bake at 275 degrees for 1 1/2 hours.
Cool completely and brush lightly with honey or corn
syrup.
(I guarantee you that if you don’t use citron, more
people will actually eat your fruitcake - be sure to tell
them it’s got only "real" fruit in it!)
