Fruitcake

by on April 25, 2016
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Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost?   LOL.   Anyway, making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years.  Here is Grandma’s Recipe for Fruitcake.  This recipe will fill a 9×12 and a 9×9 baking dish.  For just one 9×9 baking dish, divide all ingredients in half.

INGREDIENTS

  • STEP ONE – Soak fruit mixture one or two days in advance
    6 C misc dried diced fruit – golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
    2 C Rum
    Let mixture meld and soften for 8-48 hours
  • STEP TWO – Prepare nuts
    Zest and juice from one orange
    Zest and juice from one lime or lemon
    1 tsp salt
    1 C chopped walnuts
    1 C slivered almonds
    1 C chopped pecans
    2 sticks ( 1 C ) butter – Melt and toss with nuts to absorb butter – set aside
  • STEP THREE – Prepare sweetener
    Cream together 3/4 C granulated white sugar and 1/2 C brown sugar
    8 eggs (one at a time)
    2 TBL molasses
    1/4 C apple cider
  • STEP FOUR – Prepare binder
    1 TBL allspice – Alternately 2 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp clove
    Sift together several times till all one color
    3 C AP flour
    2 TBL ground ginger
    – When completely sifted together, toss with 1 C crystallized (candied) ginger
  • STEP FIVE – Combine ingredients
    Mix the fruit mixture with the nuts (From Steps 1 and 2) and stir to combine.
    Mix the fruit mixture into the sugar mixture (Step 3) and stir to combine.
    Mix the binder (flour mixture – Step 4) together all other ingredients
  • STEP SIX – Prepare for baking
    Cut aluminum foil and spread over the bottom of your greased baking dish
    Also grease the aluminum foil after it is in the bottom of the pan
    Fill pan with the mixture (3/4 of the way up) and press flat
    Place a baking dish 1/2 filled with water in the bottom of your oven
    – This will keep your cake from drying out while baking
    Bake at 275º for 3 hours
    Test with a toothpick, and if it does not come out clean, bake another 30 minutes
  • STEP SEVEN – Let flavors combine
    Spritz with brandy every hour for six hours as it cools completely
    Wrap in clean cheese cloth soaked in brandy
    Refrigerate and generously spritz with brandy every 4-8 hours for the next 24 hours
  • STEP EIGHT
    Leave the cheese cloth in place, and carefully wrap for storage using Saran Wrap or Foil
    If using foil, wrap also in Saran Wrap – freshness is key.
    Ideally, seal it in a heat-seal vacuum bag for ultimate preservation.

NOTE:  I was kidding when I said this will last for two years.  While it just might last that long in the freezer, this will keep (unopened) for several months in your refrigerator.

 

Find more like this: Cindy Recipe Cards, Desserts

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