Tennessee Fruit Cake
Charlene
Fruitcake recipe from our Great Grandma Trubey (Mom’s Grandma). Mom and Char made this together on several occasions.
ingredients
- 1/2 pound candied pineapple
- 1 pound dates
- 1/4 pound candied citron peel-cut into thin strips
- 1/4 pound candied orange peel-cut into thin strips
- 1/4 pound candied lemon peel- cut into thin strips
- 1/2 pound currants
- 1 pound raisins
- 1/2 pound candied cherries
- 1/2 pound blanched almonds
- 1/2 pound shelled pecans
- 3 cups sifted flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 cup butter
- 1 cup sugar
- 6 well beaten eggs
- 1 square unsweetened baking chocolate- melted & cooled
- 1/2 cup grape juice or wine
- 1/2 cup honey
directions
- 1
Preheat oven to 250°. Grease 2 loaf pans and line with wax or parchment paper.
- 2
Cube all fruit and nuts and dredge in 2 cups of flour. Separate fruit/nuts from flour and set aside, save flour.
- 3
Add to this saved flour all dry ingredients, spices andlast cup of flour. Sift. Add sifted ingredients to fruit and nut mixture, blend.
- 4
In a separate bowl cream butter and sugar, beat in eggs and melted chocolate. Stir in fruit juice and honey. When cake batter is well mixed; add fruit and nuts.
- 5
Mixture will be very heavy, use floured hands or wooden spoon. Pour into 2-prepared loaf pans. Place a shallow pan of water in the bottom of oven during baking. Bake in slow oven 4-hours or until toothpick inserted comes out clean.
- 6
Let cool in pans several hours or overnight. Remove from pan, wrap loaf in cheesecloth. soak with grape juice, wine or rum. Store in airtight container. Trickle some of same liquid over cakes from time to time to keep moist. Keep in a cool dark place.
Source: Mom & Great Granny
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