Mothers Fruitcake Recipes

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RICH DARK FRUITCAKE



Rich Dark Fruitcake image

This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.

Provided by Carol

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 6h

Yield 40

Number Of Ingredients 24

6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee

Steps:

  • Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  • Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  • Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  • Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  • Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  • Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g

MOM'S FRUITCAKE



Mom's Fruitcake image

Our family has been making this for the past 45 years. Friends and family all love it!

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2 tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4 tsp. cloves
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine

Steps:

  • Preheat oven to 250-275 degrees.
  • Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
  • Pan sizes and baking chart:
  • 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
  • 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
  • 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
  • 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
  • No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
  • 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

MUM'S A FRUITCAKE



Mum's a Fruitcake image

Make and share this Mum's a Fruitcake recipe from Food.com.

Provided by Karen Pea

Categories     Dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 9

4 ounces margarine
1 cup water
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup sultana
1 cup currants or 1 cup mixed fruit
1 cup brown sugar or 1 cup white sugar
2 cups self raising flour
1 egg

Steps:

  • Preheat oven to 170c.
  • Put all ingredients into a large saucepan - EXCEPT EGG & FLOUR.
  • Stir while bringing to the boil. Boil for 5 minutes.
  • Cool for 10 minutes.
  • Beat the egg in & flour when COOL.
  • Put into greased 7" tin bake for 1hr and quarter. If you have a fan oven turn the heat slightly lower.

Nutrition Facts : Calories 3534.1, Fat 99.9, SaturatedFat 18.1, Cholesterol 211.5, Sodium 2524.9, Carbohydrate 644.2, Fiber 23.1, Sugar 407.3, Protein 44.6

LORRIE'S MOTHER'S FRUITCAKE



Lorrie's Mother's Fruitcake image

Provided by Lynda Chernek

Categories     Cake     Fruit     Dessert     Bake     Christmas     Date     Pecan     Walnut     Bon Appétit     New York     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 13

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 2/3 cups chopped pitted dates
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup raisins
1/2 cup golden raisins
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon lemon extract

Steps:

  • Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)

MRS. MAUS'S FRUITCAKE



Mrs. Maus's Fruitcake image

Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes five 6-inch cakes

Number Of Ingredients 12

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

Steps:

  • Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
  • Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
  • Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

NOT YOUR MAMA'S FRUITCAKE



Not Your Mama's Fruitcake image

A light and fluffy fruitcake that is not at all like those heavy citron filled loaves. Publised at www.7shadesofvegan.blogspot.com

Provided by johnfordfw

Categories     Dessert

Time 1h35m

Yield 32 slices, 32 serving(s)

Number Of Ingredients 15

3/4 cup maraschino cherry, undrained
16 ounces prunes, in heavy syrup undrained
1 1/4 cups sugar
3/4 cup vegetable shortening
4 eggs (or equivalent amount of egg replacer)
1 cup chopped walnuts
3 tablespoons whiskey
1 (15 ounce) box raisins
1 (15 1/4 ounce) can crushed pineapple, undrained
4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon ground cloves
1/2 teaspoon salt
vegetable cooking spray

Steps:

  • Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
  • Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
  • Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.

Nutrition Facts : Calories 251.5, Fat 8.1, SaturatedFat 1.9, Cholesterol 26.4, Sodium 126.3, Carbohydrate 43, Fiber 2.5, Sugar 23.8, Protein 3.8

MOM'S FRUITCAKE ROCKS



Mom's Fruitcake Rocks image

This was the recipe Mother used for years. She really didn't use recipes, but I did find this in some old cookbooks after she passed away. She didn't write down oven temp or cook time so that is my estimate. Cook time is per cookie sheet. She also didn't write down yield, but it makes a large batch, so yield is an estimate also. Cook these around Thanksgiving, place in cookie tin with wax paper between layers and freeze. Take out just before Christmas and they are wonderful.

Provided by Jellyqueen

Categories     Drop Cookies

Time 55m

Yield 72 large cookies

Number Of Ingredients 12

1 1/4 lbs butter, softened
2 1/2 cups sugar
12 eggs
6 cups cake flour
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
2 lbs candied cherries, slight chopped (I use 1 green and 1 red)
2 lbs candied pineapple, slightly chopped
1 lb mixed candied fruit, slightly chopped
3 quarts slightly chopped nuts
1/2 cup grape juice (red or white, but not dry) or 1/2 cup wine (red or white, but not dry)

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar.
  • Add eggs and cream.
  • Slowly mix in flour and juice or wine.
  • Add fruit and mix well.
  • Be sure that the fruit is chopped in large chunks.
  • Add nuts and mix.
  • Drop by large tablespoonfuls onto cookie sheet and bake until brown.
  • (Mother never timed, she just knew. I am estimating the time to be 20 minutes per cookie sheet, but this could vary depending on size of cookies).

Nutrition Facts : Calories 508.9, Fat 30.7, SaturatedFat 7.5, Cholesterol 52.2, Sodium 391.7, Carbohydrate 53.8, Fiber 4.8, Sugar 34.8, Protein 10

MOLASSES FRUITCAKE



Molasses Fruitcake image

I love dark fruitcake and this one is my favorite. This one keeps very well...especially if brandied! Makes two loaves or one 9 inch tube pan.

Provided by Aroostook

Categories     Dessert

Time 1h20m

Yield 2 loaf pans or one 9inch tube pan, 24 serving(s)

Number Of Ingredients 18

1/4 lb butter (or 1/2 c. shortening)
1 cup dark brown sugar (packed)
1 teaspoon lemon extract
3 eggs
1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 tablespoons applesauce
2 cups mixed candied fruit, of your choice
1/2 cup chopped candied citron peel
1 cup raisins
1 cup chopped pecans
1/2 cup walnuts

Steps:

  • Preheat oven to 325 degrees F.
  • Butter 2 9x5 loaf pans.
  • Line them with foil and butter again.
  • Mix spices with the flour and take a small amount and dust the foil lined pans with it.
  • Set pans aside.
  • Take baking soda and add to the flour and spice mixture.
  • Set aside.
  • Cream butter then add brown sugar to it.
  • Cream again until sugar is incorporated.
  • Add lemon extract and eggs and beat well.
  • Add applesauce and molasses and blend.
  • Add flour/spice mixture and beat well.
  • Stir in candied fruit, citron, raisins and pecan.
  • Spoon into pans and cover tops with walnut meats.
  • Bake for 1- 1 1/4 hours (until toothpick comes out clean).
  • Let set for 7-10 minutes then turn out on racks and cool.
  • When completely cooled, wrap well and store in an airtight container.
  • *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
  • Wrap fruitcake up with cheesecloth then wrap tightly with foil.
  • Open up every other day for a week and add additional brandy.
  • Serve away from flames.

Nutrition Facts : Calories 203.5, Fat 9.5, SaturatedFat 3.1, Cholesterol 36.6, Sodium 118.3, Carbohydrate 28.4, Fiber 1.2, Sugar 16.6, Protein 2.9

GRANDMA LEONE'S FRUIT CAKE



Grandma Leone's Fruit Cake image

Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.

Provided by Debbie Ries

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h10m

Yield 20

Number Of Ingredients 13

3 cups water
1 ½ cups raisins
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 ½ tablespoons baking powder
1 tablespoon baking soda
½ teaspoon salt
1 pound pecan halves
2 tablespoons all-purpose flour
2 cups white sugar
1 ½ cups canola oil
4 eggs, beaten
3 cups candied fruit

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
  • Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
  • Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
  • Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
  • Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Nutrition Facts : Calories 620.5 calories, Carbohydrate 77.7 g, Cholesterol 37.2 mg, Fat 34.5 g, Fiber 4.5 g, Protein 5.8 g, SaturatedFat 3 g, Sodium 465.4 mg, Sugar 28.4 g

GRANDMA'S MOLASSES FRUITCAKE



Grandma's Molasses Fruitcake image

This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! -Debbie Harmon, Lavina, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 3 loaves (16 slices each).

Number Of Ingredients 12

3-1/4 cups dried currants
2-2/3 cups raisins
1 cup chopped walnuts
2/3 cup chopped candied citron or candied lemon peel
4 cups all-purpose flour, divided
1 cup butter, softened
2 cups packed brown sugar
4 large eggs, room temperature
1 cup molasses
1 teaspoon baking soda
1 teaspoon each ground cinnamon, nutmeg and cloves
1 cup strong brewed coffee

Steps:

  • Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

MOM'S CHRISTMAS FRUITCAKE COOKIES



Mom's Christmas Fruitcake Cookies image

A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.

Provided by MartieHomemade

Categories     Fruit Cookies

Time 8h50m

Yield 72

Number Of Ingredients 14

1 pound dates
2 tablespoons dark rum
2 pounds red and green candied cherries
1 pound candied pineapple
6 cups pecans, roughly chopped
4 cups all-purpose flour, divided
3 teaspoons baking soda
3 tablespoons milk
¼ cup shortening (such as Crisco®)
1 cup white sugar
4 large eggs, at room temperature
1 tablespoon orange juice
1 teaspoon ground nutmeg
1 pinch kosher salt

Steps:

  • The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
  • Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
  • Whisk baking soda into the milk and let it dissolve.
  • Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
  • Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g

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From allrecipes.com


MOM'S REFRIGERATOR FRUITCAKE - THE GRATEFUL GIRL COOKS!
Divide the mixture evenly (while still warm) into 4 prepared mini-loaf pans. Butter your fingers, press down and tightly compact the mixture into the loaf pan. When done (and mixture is tightly packed into pans), cover the pans with plastic wrap, and refrigerate for …
From thegratefulgirlcooks.com


TRADITIONAL FRUITCAKES | RICARDO
At low speed, add dry ingredients. With a spatula, stir fruit and nut mixture into batter. Spread in pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of a cake come out clean. Let cool. Remove from pans and let completely cool on a wire rack. Brush cake with 30 ml (2 tablespoons) of Brandy or Grand Marnier.
From ricardocuisine.com


MOTHER'S FRUITCAKE COOKIES - PLAIN.RECIPES
Directions. Mix fruit and nuts. Put part of flour on fruit and nuts before putting into batter so they don't stick together. Mix rest of ingredients with fruit and nuts.
From plain.recipes


20 FRUITCAKE RECIPES THAT WILL TURN YOU INTO A BELIEVER
2018-11-26 Pumpkin Fruitcake. I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. —Janet Hradsky, Three Rivers, Michigan. Go to Recipe. 20 / 20.
From tasteofhome.com


THE BEST FRUIT CAKE RECIPE - TWO SISTERS
2021-12-13 Step 1: In a mixing bowl, add the eggs, mincemeat, sweetened condensed milk, and candied fruit. Fold together with a spoon until combined. Step 2: Add the chopped nuts. Stir until combined. Step 3: Stir until combined. Step 4: Add the sifted flour and baking soda to the bowl. Step 5: Gently fold the dry ingredients and the wet ingredients ...
From twosisterscrafting.com


MRS MAUS'S FRUITCAKE RECIPE - BAKER RECIPES®
2011-05-29 1 lb Unsalted butter; room-temperature 2 c Sugar; plus 1 tb Sugar 12 lg Eggs 4 lb Candied and dried fruits;-see * Note 1/2 c Molasses 2 lb Nuts; see * Note 2 1/2 c All-purpose flour 2 tb Allspice 2/3 c Brandy Glaceed fruits; for garnish Candied cherries and-kumquats; for garnish 1 c Apricot jam * Note: Martha uses several kinds of jewel-like candied fruits, such as cherries, …
From bakerrecipes.com


FRUITCAKE THAT WON'T MAKE YOU GAG RECIPE - SERIOUS EATS
2018-08-09 For the Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease a Bundt pan with baking spray. In small saucepan, bring orange liqueur, cognac, raisins, cherries, figs, and plums or apricots to boil over medium-high heat. Reduce heat to medium-low and simmer until fruits are plump and liquid has reduced to about 2 tablespoons ...
From seriouseats.com


GRANDMA'S TRULY DELICIOUS FRUITCAKE RECIPE | MYRECIPES
Preheat oven to 250°F. Advertisement. Step 2. Combine pecans, dates, pineapple, red cherries, and green cherries in a large mixing bowl. Whisk together sugar, flour, baking powder, nutmeg, and salt in a medium bowl, and add to the fruit. Toss to coat. Stir in eggs and vanilla until combined. Step 3. Pour batter into prepared pan, and lightly ...
From myrecipes.com


JAMES BEARDS MOTHERS FRUIT CAKE - BIGOVEN.COM
Add nuts and 1/4 cup of flour, stir well. Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two months to mature.
From bigoven.com


JAMES BEARD'S MOTHER'S BLACK FRUITCAKE RECIPE - FOOD NEWS
James Beard's Mother's Fruit Cake James Beard's Mother's Black Fruitcake James Beard's Mother's Fruit Cake Author/Submitted by: Servings: 6 Categories: Cakes / Chocolate / Desserts Ingredients: 1/4 pound Glace cherries 1/4 pound Glace apricot 1/2 pound Glace pineapple 1/4 pound Mixed peel 2/3 pound Raisins 1/4 pound Sultanas 1/4 pound Currants
From foodnewsnews.com


HOW TO MAKE THE BEST FRUITCAKE RECIPE | SOUTHERN LIVING
Some like to soak their fruitcake in brandy (my mama uses whiskey), others in juice. If you don't like spice, but you do like lemon, well then, stop putting in the spice, and take a little inspiration from Mrs. Harvey. If you don't like the weird, plastic-looking fruit that pervades the markets around Christmas, don't use it!
From southernliving.com


NOT YOUR GRANDMOTHER'S FRUITCAKE - FARM BELL RECIPES
I know that some people actually like traditional fruitcake, but I don’t — not with its candied neon green and red cherries, candied citron and heavy, dry texture. On the other hand, fruitcake made with dried fruit is very good! The following recipe is adapted from Alton Brown’s Free Range Fruitcake. How to make Dried-Fruit Fruitcake:
From farmbellrecipes.com


MARTHA STEWART'S FAVORITE FRUITCAKE RECIPE | MARTHA STEWART
2021-11-15 His yeast doughs would rise in the enveloping warmth of the big oil furnace that heated his house. He used big yellowware bowls that Mrs. Maus lovingly cared for—there were no cracks or chips in those bowls. Thin, well-washed linen towels were used to cover the doughs, and pans of water were placed here and there in the cellar to create the ...
From marthastewart.com


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