OLD-FASHIONED FRUITCAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup vegetable oil
1 1/3 cups sugar
4 eggs
1/4 cup molasses
2 cups flour
1 tsp. baking powder
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup fruit juice (such as orange)
1 cup more flour
2 2/3 cups seedless raisins (15-oz pkg.)
2 cups cut-up dates (1 lb.)
1 cup nuts in large pieces
(I add more whole dates, miniature marshmallows, lots of coconut, and whole candied fruit, and whole nuts. I add so many extra things like whole nuts and candied cherries, dates that when the cake is sliced thin, it looks a little like a stained glass window.
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Directions: |
Directions:Heat oven to 275º (slow). Prepare bread pans. I line them with foil and grease the foil. After the cake is in the pans before baking, I decorate the tops with whole candied cherries and nuts.
Mix oil, sugar, eggs and molasses. Beat 2 minutes. Measure flour and blend 2 cups flour, baking powder, salt and spices; stir into oil mixture alternately with fruit juice. Mix the 1 cup of flour into the fruits and nuts. Pour batter over fruit, mixing well.
Pour into pans. Bake 2 1/2 to 3 hours. Then let stand 15 minutes before removing from pans to rest.
Cool thoroughly on racks without removing paper or foil. Then wrap in new aluminum foil, store to ripen in a cool place. Refrigerate after cake has been cut.
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FRUITCAKE GLAZE
A shiny finish for fruitcakes - not sticky
1/4 cup light corn syrup
2 tbs. water
Combine syrup and water and bring just to a rolling boil. Remove from heat. Cool to lukewarm. Pour over cold cake before or after storing. (If you age with liquor, add after aging). |
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Personal
Notes: |
Personal
Notes: My mother made fruitcake every year for Christmas. This recipe is the closest I could find to imitate her recipe.
This recipe is from my Old Betty Crocker Cookbook I've had since 1961 when we were first married.
My family and children love this fruit cake so much (and it is expensive to make) that I usually 4 times the recipe to make 8 loaves to give as gifts.
I make this recipe before Halloween and let the fruit cakes age. Before I store them, I wrap them in cheese cloth or even paper towels covered with foil. Then pour brandy or whiskey over them and place them in zip-lock bags. The brandy soaks in making them moist and flavorful. If the loaves dry out before Christmas, add more liquor and re-store. (Don't add too much liquid that cannot be absorbed.)
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