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Fruit Cake Recipe

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This recipe for Fruit Cake, by , is from Robinson Reunion 2018 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!

Ray Robinson


Fruit mixture
2 8 oz. containers candied Cherries
1 8 oz. container candied Mixed Fruit
2 cups Raisins
1 cup Dried Currants
1 cup Dates or other whatever you like
2 2.5 oz. packages of Slivered Almonds
cup Brandy
cup All-Purpose Flour

Dry mixture. Mix together in a small bowl.
2 cups All-Purpose Flour
teaspoon Baking Soda

Butter mixture. Blend together in a large bowl
1 teaspoon Allspice
1 teaspoon Cinnamon
teaspoon Salt
1 cup Butter
2 cups packed Brown Sugar
6 Eggs

Wet mixture. Mix together
cup Molasses
cup Apple Juice

1. In a medium bowl, combine cherries, mixed frit, raisins, currants, dates and almonds.
2. Stir in brandy, let stand 2 hrs. or overnight.
3. Dredge with cup flour.
4. Preheat oven to 275 F.Grease an 8 x 8 x 3 fruit cake pan.Line with parchment paper and grease again.
5. Alternately add and mix dry and liquid mixtures.4 dry and 3 liquid additions.
6. Fold in floured fruit and turn into prepared pan.
7. Bake in preheated oven for 3 to 3 hrs. or until a toothpick inserted into center of cake comes out clean.
8. Remove from pan and lift off paper.
9. Cool completely, then wrap loosely in wax paper and store in airtight container.




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