Homemade Leach’s Fruitcake

1 cup butter
2 cups white sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup orange juice
1 cup chopped pecans
1 cup chopped walnuts
1 cup halved candied cherries
1 cup chopped candied pineapple
1 cup raisins
Preheat oven to 275°F (135°C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the creamed mixture alternately with the orange juice, mixing just until incorporated.
Fold in the pecans, walnuts, cherries, pineapple, and raisins.
Pour the batter into the prepared pans.
Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 30 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 3 hours
Kcal: 250 kcal per serving | Servings: 24

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