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Old Fashion Fruitcake Recipe

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This recipe for Old Fashion Fruitcake is from Delese Stiles Preserved Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup vegetable oil
1 1/3 cups sugar
4 large eggs (1 cup)
1/4 cup cup molasses
2 cups flour
1 tsp.
2 tsp. cinnamon
1 tsp. cinnamon
1 tsp. nutmeg
1 cup fruit juice (etc. orange juice)
1 cup additional flour
2 2/3 cups seedless raisins (15 oz. pkg.)
2 cups cut-up dates (1 lb.)
2 cups mixed candied fruit (1 lb.)
1 cup nuts in large pieces
Directions:
Directions:
Heat oven 275º F. (slow). Line with heavy wrapping paper & grease two loaf pans, 9"X5"X3". Mix oil, sugar, eggs, and molasses. Beat 2 minutes. Measure flour by dip-level-pour method or sifting 2 cups flour, baking powder, salt & spices; stir into oil mixture alternately with fruit juice. Blend the additional cup of flour into fruits & nuts. Pour batter over fruit, mixing well. Fill pans almost full. Bake loaf cakes 2 1/2 to 3 hours. Let stand 15 minutes before removing from pans. Cool thoroughly on racks without removing paper. Wrap in waxed paper or aluminum foil. In old days, fruitcakes were wrapped in wine-dampened cloth to keep and mellow. Store to ripen in cool place. Refrigerate after cake has been cut.

 

 

 

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