James K. Polk Fruitcake
1/4 cup orange juice
1 cup butter, softened
1 cup sugar
2 cups all-purpose flour, divided
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 cup orange juice
4 1/2 cups raisins
2 (8 ounce)package chopped dates
1 1/2 cup currants
2 (4 ounce) packages chopped candied cherries
1 1/2 cups chopped candied pineapple
11/2 cups chopped pecans
Grease four 7 1/2'
x 3' x 2' loaf pans, and line the sides and bottom with greased heavy brown
paper. Set aside. Combine almonds and 1/4 cup orange juice and set aside.
Cream butter in a large mixing bown; gradually add sugar, beating until
light and f luffy. Add eggs, one at a time, beating well after each addition.
Combine 1 1/2 cups flour, cinnamon, cloves, nutmeg, allspice, mace; add
to creamed mixture alternately with 1 cup orange juice; beginning and ending
with flour mixture. Mix well after eac h addition. Dredge remaining ingredients
in 1/2 cup flour; gently stir into batter. Add almond mixture, stirring
well. Spoon batter into prepared pans. Bake at 300 degrees for 1 hour and
30 minutes or until a wooden pick inserted in center comes o ut clean.
Cool cakes completely in pans.
James K. Polk became president of the United States of America in 1840. He was the eleventh president to serve. James Knox Polk was brought to Maury County, Tennessee when ten years old, by his father, Major Samuel Polk. The land Major Polk purchased, in 1816, remained the home of James K. Polk till he was inaugurated into the Presidency.
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