Easy fruitcake

Prairie dog

Prairie dog

Senior Member
Location
Prairies
Easy fruitcake

1 1/2 cups sifted flour

1 1/2 cups sugar

1 teaspoon baking powder

1 teaspoon salt

3-10oz jars maraschino cherries or 34 oz (drained)

8 oz candied pineapple chunks or 11 oz.

2 cups of dark raisins

1 1/2 lbs pecan halves

5 large eggs

1/4 c brandy

karo light syrup.

In large bowl sift together flour,sugar,baking powder & salt.add fruit & nuts stir to coat well.(The flour mixture just coats this )

combine eggs & brandy.mix into flour mixture,( the batter will be just moistened)spoon into prepared pans,push down, make sure to get in corners, bake in slow oven 320 degrees for 1 hour or more.test with toothpick if it comes out clean it's done.

to prepare pans ...grease pans, line with foil then grease again

while fruit cake is still warm brush with karo syrup

makes 3-8 1/2x4 1/2x 2 1/2 cakes

NOTE: nuts & fruit are not chopped up.

This is the original recipe.

I add cut up dried apricots , added in some mixed fruit mix,dates.I soak the fruit in 1/4 cup of brandy overnight. beside the brandy in the recipe,I use a bit more flour. I add some cinnamon or other spices,just because I like them.Every time I have brought this ,everyone ask for the recipe.very good & easy.not your usual fruit cake .

1 Year I soaked all the fruit in brandy for 1 week. I forgot to add the sugar was sweet enough as the natural sweetness came from the fruit.

Haven't made now for couple of years.I was giving away most of it because people liked it.

Got from friend in Omaha long time ago.
 

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I used to make a white fruit cake that had the ingredients I liked. Have not made it in several years as it takes a lot of time. It was the best fruitcake I ever ate and my family loved it. I always made it 2 weeks before Christmas so the rum glaze had time to penetrate the cake and made it very moist.
 
My secret recipe!

https://collinstreet.com/buy-fruitcake-online

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I like a slice of fruitcake served with a slice of extra sharp cheddar cheese.

After the holidays the leftover fruitcake is nice served with warm nutmeg sauce.

Nutmeg Sauce

1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1 teaspoon of vanilla extract
2 tablespoons butter or margarine
1 teaspoon freshly grated nutmeg

Combine the sugar and cornstarch with the back of a spoon to remove any lumps and gradually add the boiling water. Cook stirring until thickened. Remove from the heat and stir in the vanilla, butter or margarine, and nutmeg. Serve hot.
 
I used to make fruitcakes every year, using my great-grandmother's recipe.

I'd start at 5 p.m. on a Friday, work on them all weekend, finishing up Sunday night. I'd be exhausted.

I'd keep moistening them with booze for a month and then send them off to my family. One year, my sister kept hers to be incorporated in her wedding cake later in the year.

I'd never make them again. Too hard and too expensive to make.
 
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Mom’s Fruitcake

We all huddled at the doorway
of her kingdom, her messy kitchen,
hoping to get offered a smidge of her
prized creation, as the aroma
full of sunlight and sunset,
our childhood and hers all
mixed into the bowl.

After we protested a bit too often,
she stopped adding the alien green cherries
and the citron that stuck to our teeth.
We dared not spit out.

We finger-sneaked brown batter
before it was divided into her 22
loaf pans and the fat muffin tins,
before it was baked in shifts,
cooled and was wrapped in cheesecloth
that looked like WW2 bandages,
before it was doused with brandy that somehow
appeared in our alcohol-free home.

On Christmas Day, only one small nibble.
She claimed we were too young, or too critical,
or too weak palate-wise. The rest of it
sent far and wide to the Carolinas and to Switzerland.
Even Santa didn’t get a taste of her jeweled confection.

It was one of the few times
she didn’t fully share with us.
Her recipe is impossible to decipher
with its grease stains, fading ink,
and perplexing measurement adjustments.

This year we urgently gather items
much harder to locate —
that jar of coastal blackberry jam —
trying to re-create, trying to bake
her memory into being right here,
so we can taste it once again.

— Stephanie McCoy
 

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