"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Traditional Fruitcake Recipe

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

Melissa Williams


1/2 lb seedless white raisins
1/2 lb dark raisins
2 lbs coarsely chopped pecans
3 lbs crystallized fruit and citron
1 lb dates, pitted and coarsely chopped
4 cups sifter all purpose flour
1 lb butter softened
2 cups sugar
1 dozen eggs
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp salt
2 tsp vanilla
2 tsp almond extract
3/4 cup boubon

In a large mixing bowl combine the raisins, citron, fruit , dates, pecans and one half the flour. Mix well to coat. In another very large mixing bowl cream the butter with a mixer, add the sugar and beat until light and fluffy. Add the eggs one at a time beating well. Add the remaining flour,cinnamon, cloves, nutmeg, ginger, salt, vanilla and almond extract. Mix with a wooden spoon until well blended. Add the fruit and nut mixture to the large bowl along with the 3/4 cup of bourbon or wine. Using hands mix the batter well. Preheat oven to 250 degrees.
Grease and lightly flour the bottom and sides of one 10x4 tube cake pan and two 8x41/2x21/2 loaf pans and line each with heavy brown paper, letting the paper extend one inch above edge of pans.
Grease the brown paper, scrape batter into the pans and using hands pack batter firmly to 1/2 inch below the tops of pans. Cover the tops with wax paper, place a shallow pan of water on lower rack of the oven and then place cake pans on the middle rack. Bake small cakes about 3 to 31/2 hours and large cakes around 4 to 41/2 hours. Insert straw in center and if it comes out clean then they are done. Make sure to remove the wax paper during the final 15 minutes of baking and do not overbake. Remove cakes from oven and immediately sprinkle with bourbon or wine and let cakes cool in the pans. Remove cake from pan by pulling up the brown paper and discord the paper. Brush tops of cakes with corn syrup and decorate with cherries and pecan halves. Wrap each cake in cheese cloth. Soak in bourbon or wine and store one month before cutting. To store longer than that sprinkle with bourbon or wine every six months. Serve with freshly whipped cream.

Personal Notes:
Personal Notes:
You may want to use different size pans to create your own personalized cakes. You could also substitute the bourbon for blackberry wine.




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