Fruitcake
I love fruitcake. Most every year we'd receive one as gift and my father and I would enjoy every bit. I'm not sure if Mom or Andrea liked it, though. This is a recipe my Mom got from Marveen Minish and had on file. I don't know if Mom ever made it, but it's probably a good one.
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Preheat: 350° | Yield: 4-5 small loaves | |
Prep: 0:30 | Wait: 0:00 | Cook: 1:30 |
Ingredients
- 2 lbs Candied Dates
- 1 lb Mixed Candied Fruit (comes cut and pkgd for fruitcake)
- 4 x 8 oz packages Candied Cherries
- 2 x 8 oz packages Candied Pineapple
- 2-3 cups Pecans
- 2 cups Sugar
- 2 cups boiling Water
- 5 TBSP Shortening
- 3 cups Flour
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Cloves
- 1 tsp Salt
Directions
- Place dates, sugar, water and shortening in saucepan. Simmer gently for 20 minutes. COOL.
- Sift flour once before measuring. Then sift flour, baking soda, cinnamon, cloves, and salt together. Stir into cooled mixture.
- Add mixed fruit, cherries, pineapple, and nuts.
- Bake in a well-greased 9×13 pan 1 1/2 hours @350.
- When cool, cut into 4 or 5 loaves and wrap well in waxed paper.
Notes
(Marveen) I do not cut anything before mixing, except the pineapple if it comes in rounds instead of chopped. The original recipe emphasizes that the larger and whole pieces make a prettier cake. The mixed fruit comes already cut. The dates can be either the cut variety or whole; either way, they get mushy as the are simmered anyway. Enjoy!
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