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"Hunger is the best sauce in the world."--Cervantes

Grace’s Old Fashioned Fruit Cake Recipe

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This recipe for Grace’s Old Fashioned Fruit Cake is from The Pankow Family Reunion 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 c. butter (softened)
1 c. plus 2 T. sugar
5 eggs
2 c. flour
1 c. candied cherries (whole)
1 c. candied pineapple (whole)
2 c. golden raisins
2 c. pecans (halves)
1½ c. walnuts (halves)
½ c. brandy (or more)
Directions:
Directions:
Preheat oven to 275°. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add flour; mix well. Fold in cherries, pineapple, raisins, pecans, and walnuts. Pour batter into greased 10 inch angel food pan (tube pan) that has been lined with parchment paper. Bake for 3 hours. Let cool in pan. Place several layers of cheesecloth directly on the fruit cake. Baste the cheese cloth with brandy so that it is damp (not soaking). Cover with plastic wrap and foil. Keeping in a cool and dry place, over the next 3 to 5 days, continue to keep the cheese cloth damp by basting 2 or 3 times a day, or as necessary. Remove the fruit cake from the pan, wrap in plastic wrap and foil, and keep in refrigerator. It will keep for months. When serving, slice very thin to give the fruit a stained glass effect. Mom made this every Christmas. She kept the loaves in the basement on the pink table covered in brandy-soaked towels. Every now and then (and I don't know how often), she would go downstairs and pour brandy right on the towels! She loved eating this, starting with one very thin slice, then two, then . . . I don't know if she actually liked the fruitcake (it was mostly fruit and very little cake), or if it was the brandy!

 

 

 

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