"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Del's Mother's Fruitcake Recipe

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This recipe for Del's Mother's Fruitcake, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, March 27, 2009


1 lb. Butter
2 c. Sugar
10 Eggs, beaten
1/2 c. Wine or Grape Juice
4 c. Flour
1 c. Molasses
1 tsp. each Nutmeg, Cloves, Mace
2 tsp. Cinnamon
2 tsp. Soda
1 lb. Pecans, do not cut up
1 lb. Raisins
1 carton Candied Pineapple, cut up
1 carton Red Candied Cherries, cut in half
1 carton Green Candied Cherries, cut in half
1 carton Candied Citron, cut up
1 lb. Dates, cut in half

Beat butter and sugar until light, add eggs. Beat in juice, flour, soda, molasses and spices. By hand, fold in pecans, raisins, and fruit. Line loaf pans with parchment paper. Bake at 300 for 2 hours.
When cool, remove from pans and place cakes in a flat pan and pour some brandy over them to keep them moist. Wrap individually and refrigerate. If cakes get dry, use brandy again.

Personal Notes:
Personal Notes:
I like to use small loaf pans. This recipe makes 9 small fruitcakes. If using small pans, bake 1 1/2 hour. Leaving the fruit in large pieces makes the cakes interesting when sliced.




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