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Fruit Cake Recipe

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This recipe for Fruit Cake is from The Tiefenback Family 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 blanched almonds
½ lb. pecans
¼ lb. walnuts
4 lbs. mixed candied fruit
2 lbs raisins
1 lb. dry figs
1 lb. pitted dates
1 lb currants
8oz brandy
8-10 oz. blackberry jam
4 t. cinnamon
½ t. allspice
2 t. ground nutmeg
½ t. cloves
1 lb butter
1 lb brown sugar
1 c. molasses
12 eggs, beaten until foamy
1 lb. flour
2 t. salt
Whole blanched almonds
Directions:
Directions:
Chop and mix fruits and nuts, add brandy, jam, and spices. Cream butter add sugar, molasses and beaten eggs. Mix thoroughly. Add flour and salt and mix to a batter like consistency. Pour batter over fruit mixture and combine the two. More flour or brandy may be needed to adjust the consistency; it should be stiff, not runny. Grease pans and line with waxed paper. Fill ¾ full. Press split almonds in a design on the top of the cake. Set in pan of hot water and bake in preheated 275-300 degree oven for 1-2 hours or until a toothpick inserted comes out clean. When done, turn out onto cooling rack. Pour a little brandy slowly over the top of each one. After 15 minutes turn over and apply more brandy to the bottom while still warm.
Personal Notes:
Personal Notes:
Makes 17 pounds.

 

 

 

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