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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mama's Fruit Cake Recipe

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This recipe for Mama's Fruit Cake is from The O'Neal Family Cookbook Project, 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:  
Directions:
Directions:
Sift together into large 4-quart mixing bowl (yellow Pyrex):
4 c. sifted flour
1/2 t. baking powder
1 1/2 t. salt
1 1/2 t. cinnamon
1 t. nutmeg

Add:
4 6-oz cans whole pecans
3/4 lb. (1 3/4 c.) chopped candied pineapple
3/4 lb. (1 3/4 c.) whole candied cherries
1 lb. (3 1/4 c.) golden raisins

Note: 1 1/2 lb. mixed chopped candied fruit may be substituted for pineapple and cherries.

Mix until all fruit and nuts are well coated with dry ingredients. Set aside.

Cream 1 c. butter. Gradually add 2 1/4 c. sugar, creaming till light and fluffy.

Add 6 unbeaten eggs, beating well after each, then 3 T. (1 oz. bottle) brandy flavoring. (I don't remember Mama using this flavoring.)

Add to fruit mixture. Mix well to combine.

Turn into a 10" tube pan lined with aluminum foil, filling the pan 2/3 full.

Bake in slow oven (275º or maybe less) for 2 3/4 to 3 hours. About 1/2 hour before cake is done, brush top with honey or light corn syrup. If desired decorate with fruit and nuts. Return to oven.

Cool cake completely. Wrap tightly in foil and store in cool place for several weeks to allow flavors to blend and mellow.
Personal Notes:
Personal Notes:
This was Daddy's special Christmas treat! After he developed diabetes, I tried making a sugar-free version with dried fruit instead of candied fruit. But it just wasn't the same.

 

 

 

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