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Christmas Fruitcake Recipe

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This recipe for Christmas Fruitcake, by , is from My Cookbook Compilation, 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!

Dawn Mabius


1 lb butter
1 1/2 lb brown sugar
1 1/2 lb flour
2 tsp nutmeg
1 tsp mace
1 tsp cloves
2 tsp cinnamon
1 tsp baking soda
3 tsp baking powder
2 lb raisins
2 lbs currants
1 lb citron, sliced
1 lb dates, sliced
10 eggs, well beaten
1 c molasses
1 c strong cold coffee
Juice and grated rind of 2 oranges
Juice and grated rind of 1 lemon
1 c tart jelly
1/4 lb almonds, sliced

Cream butter and sugar until fluffy. Sift dry ingredients together 3 times and mix with fruit. Add eggs to creamed mixture. Add flour-fruit mixture alternately with next 5 ingredients and beat thoroughly. Pour into pans lined with greased paper. Sprinkle almonds on top. Cover cakes with creased paper. Steam for 2 hours then bake in slow oven (300) 1 1/2 - 2 hrs, removing paper last 1/2 hour to dry surface.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 hr
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY




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