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Mama's Fruitcake Recipe

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

Sherry Thomas for Betty Salyer
Added: Tuesday, June 28, 2005


3 lbs candied fruit, as follows:
1 lb red cherries
1 lb white pineapple
1 lb green pineapple
1 quart pecans
6 eggs
1/2 lb real butter
2 cups granulated sugar
3 cups cake flour
1 tablespoon lemon extract
1 tablespoon vanilla extract

Cream together sugar & butter. Add eggs and mix. Add flour one cup at a time and mix. Add both extracts and mix. In a separate bowl, mix 3lbs of fruit, add pecans to fruit. Pour batter over the fruit and nut mixture and mix well. Do not flour fruits.
Granny used to use a brown paper bag completely saturated in Crisco to line the old bundt pan she cooked this cake in every Christmas. A well-greased & floured bundt pan works too.
Bake the cake at 300 degrees for 45 minutes, then turn down to 275 degrees for 1-2 hours.

Personal Notes:
Personal Notes:
My Granny made this cake every year right before Christmas. My mom (Betty) still makes this cake from time to time, usually at Christmas. She has been known to ship one of these monster cakes to "the sisters" who live out town, we all know who they are. Note to those sisters: I think it's possible that mama tore her rotator cuff hauling these 20 pound cakes to the post office.




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