Vernetta Slater's Fruit Cake

Ah, fruitcake. People tend either to love it or hate it. This one's heavy on the fruit and light on the cake.

VERNETTA SLATER'S FRUIT CAKE
1 lb. walnuts, coarsely chopped
1 lb. Brazil nuts, coarsely chopped
1 lb. pecans, coarsely chopped
3 cups coconut, shredded
1 box white raisins
1 lb. figs, chopped
1 lb. dates, pitted and chopped
1½ lbs. candied cherries
1½ lbs. candied pineapple
4 cups flour, divided
½ lb. butter
2 cups sugar
6 large eggs
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
½ teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup sherry or orange juice
1 2 quart bottle light Karo syrup

Preheat oven to 250 degrees. Line two standard loaf pans with parchment paper and spray with cooking spray.

Set aside ½ lb. each of cherries and pineapple for decorating. Dredge the rest of the fruit in 2 cups flour.

Cream together butter, eggs, sugar and 2 cups flour. Add all spices, baking powder, vanilla, lemon zest and sherry or orange juice. Mix in nuts and dredged fruit.

Divide measure equally between prepared loaf pans. Bake 3½ hours (checking after 2 hours for doneness). About 20 minutes before cakes are done, dip reserved decorating fruit in light Karo syrup and place atop loaves.

After cakes are removed from oven, pour the entire bottle of Karo syrup over them. (Hey, I don't make these recipes, I just write 'em down, OK?) Allow to age in covered containers.

Serves at least 18 people. More if they don't like fruitcake.

Contributor: Kathleen Ashton