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Grandma Alice’s Original Fruitcake Recipe

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This recipe for Grandma Alice’s Original Fruitcake is from The Seefeld Family's Favorite 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 c. shortening
2 c. light brown sugar
4 lg. eggs
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. mace
½ tsp. nutmeg
½ tsp. allspice
¼ tsp. ground cloves
1 lg. pkg. candied fruit/citron/fruitcake mix (1 lb.)
Lg. container red candied cherries, cut in half (reserve a few to decorate top of cakes)
Reg. size container green candied cherries, cut in half (reserve a few to decorate top of cakes)
1 ½ lb. seeded raisins
½ lb. nuts – walnuts/pecans or both – chopped
½ c. orange juice
½ c. molasses
1 ½ jigger brandy

Light Karo syrup
Slivered almonds
Green decorator frosting
Directions:
Directions:
Cream shortening and brown sugar. Add remaining ingredients – except Karo syrup, green frosting & slivered almonds - in order listed, mixing well as you go.
Dough should be stiff. Refrigerate overnight.
Cut brown paper to fit 6 -7 small loaf pans, 2 regular loaf pans or angel food pan.
Grease paper and line pans. Fill pans with dough.
Bake in slow oven, 250 – 275 degrees, for 2-4 hours for loaf pans, 3-5 hours for angel food pan. It may take longer, depending on your oven. Toothpick should come out clean.
Cool. Glaze with Karo syrup. Place cherries and nuts on top.
Wrap in plastic wrap, sprinkled with brandy. Wrap in foil to store. Before serving, unwrap and add green frosting leaves. Re-wrap the same way.

 

 

 

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