Fruitcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Original recipe
2 cups (1lb butter) 1 oz mace (30 gm)
2 1/2 cups brown sugar 1/2 oz nutmeg (15 gm)
10 eggs 2 tsp cloves
1 cup molasses 1 tsp cinnamon
1 tsp baking soda 1 tsp allspice
4 cups raisins 4 cups Ogilvies Royal Household flour
2 1/2 lbs currents
3/4 lb citron
New version, also add
1lb red cherries
1lb green cherries
1lb pineapple
1lb mixed fruit
1/2 pkg slivered almonds
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Directions: |
Directions:Cream butter and sugar. Add well beaten eggs.
Add molasses with soda dissolved in it.
Mix dry ingredients. Add fruit to flour mixture. Add wet ingredients to mixture of dry ingredients and fruit.
Bake 3 hrs @ 275 Check after 2 hours with toothpick. Must come out clean. No dough.
Cool. Wrap in plastic wrap overnight. Remove wrap. Pour a fruit syrup such as cherry, over cake. Soak in as much syrup as possible. Wrap in plastic wrap, then foil. Put in large Zip Loc freezer bags. Freeze.
Will keep up to 5 years!!
(original recipe says to bake very slow for about 6 hours in a wood stove)
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Number Of
Servings: |
Number Of
Servings:4 long loaf pans (double size) |
Personal
Notes: |
Personal
Notes: This recipe was handed down to my grandma Lila Horst from her great great grandmother. I am the 7th generation to make this fruitcake. Grandma's family used this recipe for weddings. It became a Horst family tradition for Grandma to make wedding cake for all the children and grandchildren. She even made it for Melissa and David (my children) great grandchildren. She missed making it for me because I didn't meet her until l was an adult. Louis and I both love it. Almost always have some in the freezer. I made it for the first time October 7, 1980.
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