"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

"Mama's Fruitcake" Recipe

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This recipe for "Mama's Fruitcake", by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dovie Jarnagin
Added: Thursday, December 13, 2007


1 stick butter (1/2 c.)
1 stick margarine (1/2 c.)
1 c. sugar
5 eggs
1 1/2 c. sifted all-purpose flour (sift flour before measuring)
1 1/2 tsp baking powder
1 tsp salt
1/2 c. unsweetened pineapple juice
16 oz. mixed fruit
16 oz. candied pineapple, chopped
8 oz. red cherries, halved
8 oz. green cherries, halved
1 box white raisins
1 c. chopped pecans
14-oz pkg sliced almonds
1 c. Brazil nuts or walnuts, chopped
1/2 c. all-purpose flour
2 c. coconut
1 tsp rum flavoring

Cream butter, margarine and sugar. Add eggs, one at a time, beating well. Sift together 1 1/2 c. flour, the baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the pineapple juice. Beat well. Dredge the fruits and nuts with 1/2 c. flour. Add the floured fruits, nuts, coconut and rum flavoring to cake batter. Stir only until blended. Line tube pan with brown paper (grocery bag), cutting to fit bottom and sides. Grease paper with shortening. Pour batter into pan. Bake in 275 degrees oven 2 1/2 hours. Place pan of water on lower rack of oven. When its cool, put in a waxed-paper lined tin box, place a 1/4 of an apple in the hole, and cover the top of the cake with waxed paper. The cake is set aside for mellowing, but every now and then one of us can't resist lifting the lid and sniffing the delightful aroma. If the apple molds, replace it with a fresh piece.




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