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Susan's Fruitcake Recipe

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This recipe for Susan's Fruitcake, by , is from Thomas Family Cookbook, 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!

Mary Thomas


4 C flour
tsp baking powder
1 tsp salt
1 tsp cinamon
1 tsp nutmeg
1 C butter
2 C sugar
6 eggs
3 T. brandy flavoring (1 oz. bottle)

1 # pecan halves - whole
1 # candied pineapple
1 # candied red cherries
1 # golden raisins

Brandy for the storage process.

Grease 2 bread loaf pans (9 x 5 x 2) and line with parchment paper or wax paper. Mix dry ingredients in a very large mixing bowl then add pecans and fruit. Stir until well coated. Set aside.

In mixer cream butter and sugar. Gradually add sugar and cream until light and fluffy. Add eggs one at a time, beating well after each.. Add brandy flavoring. Add to the fruit mixture, mixing well. Pour into prepared pans. Bake at 275 degrees about 2 3/4 to 3 hours. Cool completely on wire rack. Brush with brandy, wrap in cheesecloth then plastic bag or aluminum foil. Store 3-4 weeks (refrigerator preferably), repeating the brandy brushing once a week.

Personal Notes:
Personal Notes:
The Susan that gave me this recipe was a neighbor in Urbandale when we first moved to Battle Creek, about 1965. Her fruitcake gift (& recipe) was a welcome gift! I've made it nearly every year since that time. Fruitcake gets a bad name somehow but I've yet to find anyone that didn't like this.

Better make this right after Thanksgiving. I look forward to just a small piece with my second cup of coffee most mornings during the Christmas season. Baked in smaller pans it makes great hostess gifts.




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