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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Holiday Fruitcake Recipe

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This recipe for Holiday Fruitcake is from Memories From Our Grandmother's Kitchen, 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:  
4 Cups Flour
3 Cups of Sugar
4 Cups Butter
6 eggs
2 tsp Vanilla
1 tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 tsp Allspice
1 tsp Nutmeg
1/2 tsp. Ground Cloves
1/2 Cup Chopped Dried Apricots
1/2 Cup Golden Raisins
1/2 Cup Currants
1/2 Cup Dried Sour Cherries
1/2 Cup Dried Pineapple Chopped
1/2 Cup Candied Ginger Chopped
Apricot Brandy
1 Cup Chopped Pecans
Directions:
Directions:
Place all fruits in a glass bowl and pour in Apricot Brandy to just cover. Cover and allow to soak overnight.

Sift flour and spices and salt into a blow and set aside.

In large bowl of electric mixer, beat butter on high speed for 5 minutes, until very light and fluffy. Cream in sugar and continue to beat with vanilla on high speed for another minute or two until pale. Beat in eggs, one at a time, beating well after each addition. Reduce speed to low and beat in flour mixture gradually until well mixed. Drain fruits and fold into batter. Batter will be thick. Stir in nuts. Spread batter into a tube pan or Bundt pan that has been well creased and floured. Bang on counter to release air bubbles. Bake in a 300º oven for 100-110 Minutes or until cake tester comes out clean. Cool in pan for 10 minutes and then turn out to cool completely. Using a spray bottle, spritz cake with apricot brandy. Wrap cake well and let set for 24 hours before serving. Alternatively, this cake can be made in two loaf pans.
Personal Notes:
Personal Notes:
Family Secrets:
This is not your drugstore Fruit Cake. I make these every Christmas to give as gifts and they really are delicious!
~Lonny

 

 

 

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