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Fruit Cake Recipe

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This recipe for Fruit Cake, by , is from The Ryan Family 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!

Chip Ryan


2 lb. Golden Raisins
1 lb. Currents
1 lb. Citron
1 lb. Pecan Halves
1 lb. Dates - chopped
1 lb. Figs - chopped
1 lb. Prunes - chopped
1 lb. Apricots - chopped

2 c. Flour
2 tsp. Nutmeg
1 tsp. Pumpkin Pie Spice or Allspice
1 tsp. Cinnamon

1 lb. Butter - softened
1 lb. Brown Sugar
12 Eggs
6 oz. Blackberry Jelly
c. Whipping Cream - DO NOT WHIP
c. Brandy

Combine fruits and nuts in a large bowl and soak overnight in 1 cup of brandy and and cup corn syrup.

Next day mix fruit and nut mixture with 2 cups of flour to prevent them from falling to the bottom of the cakes.

In another large bowl, combine the 2 cups of flour and remaining dry ingredients, set aside.

Cream butter, very well - blend in brown sugar. Add eggs, one at a time beating well after each egg. Add jelly, mix well into batter. Alternately add the dry ingredients and combined brandy and whipping cream. BEGIN AND END with dry ingredients. Mix until well distributed. Mix in fruit and nut mixture, mix until well distributed.

Line a Bundt pan and a loaf pan with 2 layers of wax paper, sprayed with Pam. Fill pans and place into another larger pan with inch of water, use 2 pans if necessary. Bake at 250 for 3 hours minimum. Remove from oven when the cake pulls away from pan and is firm in the center. Cool 15 minutes, remove from pans, leave linings on bottom. When cold wrap in brandy soaked cheese cloth. Wrap in heavy duty Reynolds Wrap. Baste with brandy once a week for 4 to 6 weeks.

Personal Notes:
Personal Notes:
This is the best fruit cake I have ever had, I had never had any fruit cake like it before and I haven't had any since the last ones my Mother made. I definitely miss them at the holidays...




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