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Fruit Cake Recipe

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This recipe for Fruit Cake, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nora Gedcke
Added: Wednesday, January 31, 2007


1 cup butter
6 eggs
2 cups brown sugar
1 lb. candied cherries
1 lb. candied pineapple
1/4 lb. candied citron
1/2 lb. candied mixed peel
1 1/2 cup chopped pecans
1 lb. pitted dates
1 lb. golden yellow raisins
1/2 lb. dark raisins
1/2 lb currents
2 cups flour
1/2 cup grape juice
1/2 tsp. strawberry jam
1 tbsp. lemon juice
3 tbsp. orange juice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. allspice
1 1/2 tsp. cinnamon

The night before. Leave butter and eggs out at room temperature. Prepare pans. Line pans with buttered brown paper bags and layer tin foil first. Flour fruit with 1/2 cup of the flour and leave till morning. Day of. Cream butter, add 2 cups brown sugar (well packed). Add 1 egg at a time beating well after each. Add vanilla. Add all spices and dry ingredients to flour mixture. Set oven at 250. Add 1/2 the flour mixture to the butter/sugar mixture. Mix. Follow with 1/2 the liquid, mix well and then the rest of the liquid. Add the rest of the flour mixture and mix well. Now, add the fruit and fold together. Bake for 6 hours, with pan of water between cake which must be taken out for last hour of baking. Remove from oven and turn up-side-down.

Personal Notes:
Personal Notes:
Grandma used a 9inch square cake pan for these fruit cakes. I just spoke with Nanny and she and I agreed that a loaf pan could be used but remember to fill 3/4 full. Two or maybe even three pans make sure to have several ready. This will be a thicker cake than Grandmas' if loaf pans are used. Use a toothpick to check for doneness. I plan on making these cakes for Christmas, 2007, so will give it a go then and follow up with any of you that desire info on this very old recipe. For those of you that are thinking "who eats fruit cake", let me just say GOOD FRUIT CAKE is so good. My mouth is watering just thinking about it. I remember making some for Grandpa Les a few years ago and it did not last long. Sometimes the old family favorites are the best. Love you all.




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