"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dried Fruit Fruitcake Recipe

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This recipe for Dried Fruit Fruitcake, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson


2 cups (6 ozs.) dried apples, finely chopped
1 1/2 cups (6 ozs.) dried apricots, chopped
1 1/2 cups (8 ozs.) pitted dates, cut ini 1/2
1 cup currants
1 cup dark raisins
1/2 cup apple juice
1 cup sugar
1/2 pound (2 sticks) butter at room temperature
6 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 jar (15 ozs.) applesauce
1 cup chopped walnuts or pecans
1/3 cup brandy

Preheat the oven to 300 . Grease a 10" tube pan or bundt pan, or 2 - 8x4x2 loaf pans. Mix the fruits and apple juice in a medium bowl; let stand for 1 hour. Cream the sugar and butter in a mixing bowl with an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each. Stir together the flour, baking powder, cinnamon, nutmeg, and allspice in a medium bowl. With the mixxer on low speed, gradually add the flour mixture in fourths and the applesauce in thirds, blending until incorporated. Stir in the fruit and nuts. Pour the mixture into the prepared pan or pans and bake for 2 hours or until a cake tester insesrted in the middle of the cake comes out clean. Cool 30 minutes. Go around the sides with a knife and ivert onto a cooling rack. Turn right side up and cool completelyl. Soak a large piece of cheesecloth in brandy. Wrap the cake in the cloth and then in foil. Remoisten the cloth with brandy every couple of weeks or as necessary.

Number Of Servings:
Number Of Servings:
1 large or 2 small cakes




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