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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Del's Mother's Fruitcake Recipe

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This recipe for Del's Mother's Fruitcake is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Brandy
Directions:
Directions:
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 300º 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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