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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fruitcake Recipe

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This recipe for Fruitcake is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb. butter
2 1/2 c. brown sugar
8 lg. eggs
1/4 c. brandy
1/4 c. grape jelly
3 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
2 tsp. mace
1 shake ginger
1 lb. raisins
1/2 lb. pecans, roasted
8 oz. candied red cherries
4 oz. candied green cherries
4 oz. candied pineapple chunks
1 lb. candied mixed fruit

Combine fruits and soak in brandy for several days.
Cream butter and brown sugar, beat well. I use my stand mixer.
Beat eggs; add to creamed mixture, beat till fluffy.
Add brandy and jelly to mixture and blend.
On waxed paper, sift flour with soda and spices - take handful and toss with fruits and nuts. Combine fruit and nuts with creamed mixture.
Pour into well-greased tins or line tins with parchment paper.

Bake accordingly:

10-inch tube pan - 4 hours at 250 degrees.

4.5 x 8.5 inch loaf pan - 2.5 hours at 275 degrees.

1 quart glass casserole - 2- 2.5 hours at 275 degrees (makes 3).

4 - 6 oz. individual casseroles - 25 minutes at 325 degrees.

Toothpick or wooden skewer should come out clean.

To Ripen:

Cool cakes in pan in which it was baked. It will retain moisture better. Remove from pan, strip off paper lining and pour small amounts of brandy over cake. Wrap in several layers of plastic wrap. Place in tin box or Tupperware type box (or wrap in foil). Repeat brandy treatment once a week for a month. When well soaked and fragrant, wrap cake well in clean paper and place in tin box for a week or so. If drying occurs, soften again with brandy. Enjoy!

Number Of Servings:
Number Of Servings:




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