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Fruit Cake (Mom Fan's) Recipe

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This recipe for Fruit Cake (Mom Fan's), by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Wednesday, January 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds raisins
2 pounds currants
pound candied pineapple
pound candied cherries
pound candied citron
pound blanched, slivered almonds
1 pound butter
1 pound flour
1 pound sugar
2 tablespoons ground cinnamon
1 tablespoon ground mace
1 tablespoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
10 eggs
1 teaspoon baking powder
6 ounces brandy

Directions:
Directions:
The night before baking mix fruits and nuts with all but 2 cups of flour. Cream butter and half of sugar. Beat egg yolks and blend with remaining sugar. Blend egg mixture with butter mixture. Mix well. Add spices and baking powder to the reserved 2 cups flour. Alternately add flour, floured fruit mixture and brandy. Beat egg whites well and fold into cake mixture. (Mother put extra cherries and pecans on the top of the cake.) Line two tube cake pans with buttered paper and pack in the cake mixture. Place in slow oven (275) and bake 4 hours. Make well before Christmas. This cake improves with several weeks aging. (The only "spirits" that were ever in Doc and Dear's house went in or over this cake!)

Number Of Servings:
Number Of Servings:
2 - 5 pound cakes
Personal Notes:
Personal Notes:
I have this recipe in Mother's handwriting. It is the only recipe I have from Ma Fanny, Fanny Getzen, my great grandmother. This is a very "black," dense fruitcake. Daddy liked it. I liked to pick the cherries off the top. That got me in trouble more than once. Maybe that's why I never like dark fruitcake!

 

 

 

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