Holiday Fruitcake with Louisiana Pecans

1 lb Dark Raisins

1 lb Light Raisins

2 lb Currants

1 lb Citron

2 lb Louisiana Pecans

4 1/2 c All-Purpose Flour

2 ts Nutmeg

1 t Mace

1 t Cinnamon

1 lb Butter

1 lb Brown Sugar

12 Eggs

6 oz Orange Marmalade

1/2 c Honey

1/2 c Sherry

-----GARNISH----- Candied Cherry Halves Pecan Halves

Combine raisins and currents with citron and nuts. Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts. Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halfs and bake at 250?F for 2-1/2 to 3 hours, depending on size of pan.

Cakes are done when they pull away from sides of pan and are firm to the touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging. Louisiana Conservationist - November/December 1991