Fruit Cake (Mom Fan's) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds raisins
2 pounds currants
½ pound candied pineapple
½ pound candied cherries
½ pound candied citron
¼ pound blanched, slivered almonds
1 pound butter
1 pound flour
1 pound sugar
2 tablespoons ground cinnamon
1 tablespoon ground mace
1 tablespoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
10 eggs
1 teaspoon baking powder
6 ounces brandy
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Directions: |
Directions:The night before baking mix fruits and nuts with all but 2 cups of flour. Cream butter and half of sugar. Beat egg yolks and blend with remaining sugar. Blend egg mixture with butter mixture. Mix well. Add spices and baking powder to the reserved 2 cups flour. Alternately add flour, floured fruit mixture and brandy. Beat egg whites well and fold into cake mixture. (Mother put extra cherries and pecans on the top of the cake.) Line two tube cake pans with buttered paper and pack in the cake mixture. Place in slow oven (275°) and bake 4 hours. Make well before Christmas. This cake improves with several weeks aging. (The only "spirits" that were ever in Doc and Dear's house went in or over this cake!) |
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Number Of
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Number Of
Servings:2 - 5 pound cakes |
Personal
Notes: |
Personal
Notes: I have this recipe in Mother's handwriting. It is the only recipe I have from Ma Fanny, Fanny Getzen, my great grandmother. This is a very "black," dense fruitcake. Daddy liked it. I liked to pick the cherries off the top. That got me in trouble more than once. Maybe that's why I never like dark fruitcake!
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