Title: Holiday fruitcake with louisiana pecans
 Categories: Cakes
      Yield: 1 servings
 
      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 ts Mace
      1 ts Cinnamon
      1 lb Butter
      1 lb Brown Sugar
     12    Eggs
      6 oz Orange Marmalade
    1/2 c  Honey
    1/2 c  Sherry

MMMMM--------------------------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 250øF
  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