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Best Fruit Cake

Ingredients
2 lbs. whole candied cherries
1 lb. candied pineapple, cut in wedges
1 lb. walnuts, coarsely broken
1 lb. blanched almonds, halved
1 lb. pecans, coarsely broken
2 lbs. white raisins
1/2 lb. citron, thinly sliced
1 cup cooking sherry or fruit juice
6 cups sifted all-purpose flour
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 lb. butter or shortening
1 lb. brown sugar
12 eggs
1 cup light molasses

Directions
Pour sherry or fruit juice over the fruits and nuts in a large container. Let stand overnight.

Sift the flour with the spices. Cream the shortening and sugar together. Add the eggs, one at a time, beating well after each addition. Add the fruit and nut mixture. Mix in the flour mixture alternately with the molasses.

Pour the batter into oiled, paper-lined pans. Fill each pan to within 1/2 inch of the rim.

Bake at 275 degrees for 1-1/2 hours to 5 hours depending on size and type of pan. Yields 12 pounds of fruit cake.

Baking Guide:

Small loaf pan (1-2 lbs.) - bake for 1-1/2 to 2 hours
Large loaf pan (3 to 4-1/2 lbs.) - bake for 2 to 3 hours
Small tube pan (5 lbs.) - bake for 3-1/2 to 4 hours
Large tube pan (10 lbs.) - bake for 4-1/2 to 5 hours

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