Old Fashion Fruit Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups Sifted Self rising flour
1 lb. Pecan Pieces
½ lb. English Walnut Pieces
½ lb. Black Walnut Pieces
1 cup Cocoa (chocolate Powder)
¾ lb. Melted Butter
1 cup Cane syrup
6 ea. Eggs
1 lb. Seedless Dark Raisins
1 pt. Fig preserves
1 pt. Pear preserves
1 tsp. Allspice powder
1 tsp. Cinnamon powder
1 tsp. Nutmeg powder
3 cups Sugar
1 cup Buttermilk
1 tsp. Vanilla Extract
¼ cup Whiskey(Jack Daniels, Canadian club, etc)
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Directions: |
Directions:Mix all ingredients together except whiskey. Pour into BUTTERED Tube Pan ( i use 30 cup pan) and bake at 250 degree F for approximately 6 hours until toothpick inserted in center comes out clean. Let Cake cool in pan until it reaches room temperature Turn cake on top of shiny side of freezer paper. Pour whiskey evenly on top of Cake. Wrap completely with freezer paper. Then wrap with Tin foil. Let cake age 3 to 4 weeks in cool room above freezing. or a refrigerator.
I cut in size for 2 to 3 people to eat and then vacuum pack and freeze. I know I have eaten 3 years old and it was good with no noticeable loss in taste. |
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Personal
Notes: |
Personal
Notes: This Recipe came from Ruby Moore(lil Granny). She cooked around Thanksgiving and usually served at Christmas time. I know this recipe was cooked in the family as far back as the 1920s. It was a favorite of her husband John Patrick Moore Jr and was originally given to her by his mother.
I cook it in a large tube pan, 12 in wide x 6 in high. With another size pan the baking time will vary.
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