Viking Fruit Cake Recipe
3.7 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb mixed candied fruit
2 pkgs (1-1/2 oz) chopped dates
1 pkg (12 ozs) raisins
½ lb shredded coconut
1 lb (3 cups) chopped pecans
4 cups flour
1 tsp cloves
2 tsp allspice
2 tsp baking powder
1 lb butter
10 eggs
1 cup orange juice
1 lb. sugar
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Directions: |
Directions:Preheat oven to 250º
Prepare fruit and nuts. Chop into small pieces. Sprinkle ½ cup flour over fruit and mix. Sift remaining flour with spices and baking powder into large bowl.
In a medium bowl, cream butter, stir in sugar then add beaten eggs. Add flour alternately with juice. Pour batter over floured fruit and nut mixture. mix well.
Pour into greased pans of your choice. (I use Bundt pans and this recipe makes 2 cakes. I fill the pans ¾ full.)
Bake for 3-4 hours. Cool for about 15 minutes and pour out. I store my cakes in tin containers. To keep the cake moist I pour approximately ¼ cup of rum over each cake. |
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Number Of
Servings: |
Number Of
Servings:Makes 2 bundt cakes |
Preparation
Time: |
Preparation
Time:1 hour plus cooking time |
Personal
Notes: |
Personal
Notes: This is a very good fruit cake. I have made this cakes for years and in 1968 or 1969 I made fruit cakes and sent them to Wade's nephew, Dewan Slayton. He was serving as a helicopter gunner in the Vietnam War and shared the cakes with his buddies. Unfortunately, one day before he was due to come home, he was killed when his helicopter was shot down. A very sad time for our family.
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