Grama's Fruit Cake
Bev
Rich dark fruitcake ...very moist and keeps well in a crock for a year. Baste with high quality liquor for best results throughout the year!
ingredients
- 1 lb seedless raisins
- 1.5 lb sultana raisins
- 1 lb currents(or substitue other types of raisins)
- 1.5 lb seeded raisins
- .5 lb candied pineapple (red and green)
- 1 lb washed and dried candied cherries(red and green)
- .5 lb candied citron
- 1/8 lb candied lemon and orange peel
- !/3 lb blanded almonds (chopped)
- 1/3 lb shelled filberts (chopped)
- 1/3 lb shelled pecans (chopped)
- 3.5 cups pastry flour
- 1/2 tsp slat
- 2 TSP each ground cinnomon and grated nutmeg
- 1/2 tsp each ground alspice and ginger and cloves
- 1 lb butter
- 2 cups granulated sugar
- 12 eggs
- 1/2 cup red current jelly (or fruit juice or sherry or brandy)
- 2 tps vanilla
directions
- 1
1.Mix fruits, chopped nuts, peel etc in a large container.
- 2
2.Sift flour with spices and dreg fruit mixture with flour mixture to separate all the fruit
- 3
3. Whip butter until soft and gradually mix in sugar, mixing until light and fluffy.
- 4
4. Add eggs one at a time mixing well between each one
- 5
5.Add fruit juice or choice of liquid and vanilla and beat once again
- 6
6.Combine fruit mixture with liquid mixture and mix well with hand
- 7
7.Line pans with parchment or brown paper cobered with butter
- 8
8. Fill tins to 3/4 full only
- 9
9.Bake in slow oven 275 degrees for 3 hours for large square ,2.5 hours for small square and 3/4 hour for smallest square. It is done when cake tester comes out clean
- 10
10. Store in a crock still wrapped in paper. Pour alchol over cakes periodically
notes
I use loaf pans now for cake and bake until done.( 1.5 hours) You can just use 8.3 lbs of whatever dried fruit you wish not the amounts in the recipe
Source: Doris McMann
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