"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

MOM Helen's Fruit Cake Recipe

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This recipe for MOM Helen's Fruit Cake, by , is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Potter


1/4 c. butter
2 c. sugar
4-6 eggs
1 T. strawberry preserves
4 c. flour, plain
2 tsp. soda
2 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 small can fruit cocktail, drained
1 c. raisins
1 1/2 c. mixed candied fruit
1/2 c. candied cherries
1/2 c. candied pineapple
2 c. walnuts or pecans, chopped

Cream butter and sugar together. Add eggs and preserves. Mix well. Sift together flour, soda, spices and add to mixture. Add fruit cocktail and stir. In separate container place raisins, mixed fruit, pineapple, cherries and nuts. Sift 1/4 c. flour over this and mix well to coal fruit and keep from sticking together. Add to first mixture and mix. Use stemmed cake pan, well greased and lined with brown paper. Bake 1 1/2 hours at 300 degrees then lower to 250 degrees for 2 1/2 hours more or until done.

Personal Notes:
Personal Notes:
Mom always made these fruit cakes every year around Thanksgiving and would double the recipe to make one in a stemmed pan and others in a loaf pan which she would give to one to each of us 5 kids.. The year I was pregnant with Glenna, my brother Boyd came home just after Mom had made the fruit cakes and he and I sat down and ate an entire loaf cake! Mom could not believe that we could possibly have eaten the entire cake, BUT she then hid the others from us so there would be one for Christmas dinner. I guess you could say we "REALLY" liked Mom's fruit cakes.




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