Grandma Leachs Fruitcake Recipes

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GRANDMA LEACH'S FRUITCAKE



Grandma Leach's Fruitcake image

My grandmother and mother made these cakes for years. They are moist but don't contain eggs. Applesauce is the secret ingredient. I sold these at bake sales for years and we had many customers who returned every year just to get one.

Provided by GAREYSGAL

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h10m

Yield 48

Number Of Ingredients 16

4 cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 cups unsweetened applesauce
¾ cup vegetable oil
1 cup raisins
1 cup chopped pitted dates
1 pound candied mixed fruit
2 cups chopped walnuts
½ cup walnut halves
1 cup halved candied cherries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
  • Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.8 g, Fat 7.7 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 131.9 mg, Sugar 16.2 g

GRANDMA LEACH'S FRUITCAKE



Grandma Leach's Fruitcake image

My grandmother and mother made these cakes for years. They are moist but don't contain eggs. Applesauce is the secret ingredient. I sold these at bake sales for years and we had many customers who returned every year just to get one.

Provided by GAREYSGAL

Categories     Fruitcake

Time 1h10m

Yield 48

Number Of Ingredients 16

4 cups all-purpose flour
2 cups white sugar
¼ cup unsweetened cocoa powder
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 cups unsweetened applesauce
¾ cup vegetable oil
1 cup raisins
1 cup chopped pitted dates
1 pound candied mixed fruit
2 cups chopped walnuts
½ cup walnut halves
1 cup halved candied cherries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
  • Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 34.8 g, Fat 7.7 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 131.9 mg, Sugar 16.2 g

GRANDMA'S BOILED FRUITCAKE



Grandma's Boiled Fruitcake image

I am posting this for myself, as I only make this once a year - the recipe has often moved since I made it last (or I forgot where I put it). This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist. As this fruit cake contains no alcohol it does not need time to "cure".

Provided by cookingpompom

Categories     Dessert

Time P2DT2h

Yield 1 cake, 24 serving(s)

Number Of Ingredients 17

500 g sultanas
250 g raisins
250 g currants
250 g chopped dates
250 g chopped walnuts
250 whole glace cherries (I always add more as this is my favourite part of the cake)
1/2 cup brown sugar
1/2 cup white sugar
250 g butter
1 cup water
1 teaspoon bicarbonate of soda
1/2 cup fresh orange juice
4 eggs, beaten
1 1/2 cups self raising flour
1 1/2 cups plain flour
1 teaspoon mixed spice
blanched almond, to top (optional)

Steps:

  • Day one.
  • Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
  • Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
  • Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
  • Day 2.
  • In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
  • In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
  • Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
  • Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
  • Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
  • Cool in the tin, cake is best eaten the day after baking.
  • Store in an airtight container for upto 5-7 days depending on your humidity.

Nutrition Facts : Calories 420.4, Fat 16.4, SaturatedFat 6.3, Cholesterol 57.5, Sodium 131.7, Carbohydrate 68.3, Fiber 4.1, Sugar 45.5, Protein 6.3

GRANDMA R'S FRUITCAKE



Grandma R's Fruitcake image

This recipe came from the Vancouver Sun Newspaper about 40 years ago. I was recently given this recipe to try. Well worth the work!

Provided by oilpatchjo

Categories     Canadian

Time 5h10m

Yield 5 loaves, 60 serving(s)

Number Of Ingredients 19

1 lb butter
1 lb white sugar
1 lb all-purpose flour
6 ounces grape jelly
1 ounce dark chocolate
1 teaspoon baking powder
12 medium egg yolks
1 orange, juice of
1/2 cup grape juice
1/2 cup rum
1/2 lb blanched almond
1 lb pecans
3 lbs dark seedless raisins
1 lb sultana raisin
1 lb crystallized pineapple
1 lb candied red cherries
1 lb candied green cherries
1 lb candied citron peel
12 medium egg whites

Steps:

  • Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
  • Pineapple to be cut in tidbit size, cherries cut in quarters, citron peel cut fine, be sure to wash raisins, soak overnight in grape juice and rum.
  • Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
  • Cream butter at room temperature like whipped cream.
  • Add sugar gradually until no sugar grains remain (about 15 minutes).
  • Beat in egg yolks throughly.
  • Stir in jelly and melted chocolate.
  • Blend in flour and baking powder.
  • Add fruit with hands small amounts at a time mixing well.
  • Add almonds and pecans (juice as well if still leftover).
  • Fold in stiffly beaten egg whites.
  • Line pans with thin cardboard bottom and sides.
  • Line pans with tin foil over the cardboard.
  • Fill pans 3/4 full with batter (5-6 loaf pans).
  • Bake at 275°F for 2 1/2 hours.
  • If you use mini-pans you will have to watch the baking.
  • You will know they are done when the tops are slightly dark.
  • Possible cracking of the loaf--little bit springy, but not too springy.
  • Cool on racks before removing.
  • Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
  • Then wrap in tin foil store in a cool place tin container.

Nutrition Facts : Calories 378.6, Fat 14.8, SaturatedFat 5, Cholesterol 54, Sodium 89.9, Carbohydrate 60.8, Fiber 3, Sugar 46.3, Protein 4.7

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