"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gram's Holiday Fruitcake Recipe

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This recipe for Gram's Holiday Fruitcake, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Edwards
Added: Tuesday, January 30, 2007


2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp. mace
1 c. blanched slivered almonds
1 c. walnuts coarsely chopped
1/2 c. diced candied orange peel
1/2 c. diced candied citron
1/2 c. diced candied pineapple
1 c. halved candied red cherries
1 c. halved candied green cherries
21/2 c. coarsely chopped dates
21/2 c. raisins
3/4 c. currants
11/2 tsp. grated lemon rind
1/2 c. flour
1 c. butter softened
1/2 c. brown sugar
1/2 white granulated sugar
5 eggs
1 tbsp.lemon juice
1/4 c. brandy

Heat oven to 300. Grease and line pans with waxed paper. I used 8 small 6x3" pans. Sift first 7 ingredients together. Combine next 11 ingredients with 1/2 cup of flour in a bowl; mix until all fruit is well coated. Beat shortening in large mixing bowl until creamy; slowly add sugar, continuing until light and creamy. Add eggs, one at a time, beating thoroughly after each addition until mixture is smooth, creamy, and blended. Stir in flour mixture and lemon juice; beat smooth. Add fruit mixture; stir until mixed. Turn into pans. Decorate the top with candied fruit. Bake in a slow oven for 11/2 hrs. or until done. Cool on wire cake rack before removing from pans.

Personal Notes:
Personal Notes:
I have tried to recreate this family tradition the best I could. Mom made these every Christmas and sold them to people all over town. Enjoy!




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