gizbe
Contributing Member
I know a lot of people don't like Fruitcake but this recipe is wonderful! There are no raisins or currents, but you could add some if desired.
You will want to prepare your pans before making the cake as well as chopping your pineapple and nuts ahead. I premeasure all of my ingredients ahead, too.
Preheat oven to 250 F.
Line 6 medium loaf pans with parchment paper - bottom and sides. Place a baking pan about half full of hot water on the bottom rack of the oven. This helps to keep your cakes moist while baking.
Fruitcake
2 1/2 cups butter, softened
3 1/8 cup brown sugar
15 large eggs
3 tsp. vanilla extract
1 tsp almond extract
1 tsp lemon extract
1 tsp orange extract
1/4 cup lemon juice
3/4 cup pineapple juice
4 3/4 cup flour
1 1/4 tsp. b. powder
3/4 tsp. salt
2 1/2 tsp. cinnamon
1 1/4 tsp. allspice
3/4 tsp. cloves
1 1/4 cup glace pineapple - sliced
8 cups whole candied cherries
6 cups mixed peel
2 1/2 cup chopped pecans or walnuts
Mix butter, add in sugar, then eggs and extracts. Stir in lemon and pineapple juices then add dry ingredients and mix well.
Stir in fruit and nuts and combine.
Pour into prepared loaf pans. Cover each cake with a piece of parchment paper and tin foil tightly on top.
Place pans on a large cookie sheet and then on the middle rack in the oven.
Bake for approximately 3 1/2 hours.
When cooled, place each cake in a plastic bag. I usually pour 2 tbsp. or so of vodka or spiced rum in each bag and shake around the cake.
If desired, the cakes can also be wrapped in cheesecloth then placed in a large plastic (Tupperware) container and brandy poured over each cake. My sister used to pour a whole bottle in and the cakes soaked it all up - delicious and very moist and extra tasty! Turn the cakes every few days or so.
Store in the fridge. These will keep for months.
You will want to prepare your pans before making the cake as well as chopping your pineapple and nuts ahead. I premeasure all of my ingredients ahead, too.
Preheat oven to 250 F.
Line 6 medium loaf pans with parchment paper - bottom and sides. Place a baking pan about half full of hot water on the bottom rack of the oven. This helps to keep your cakes moist while baking.
Fruitcake
2 1/2 cups butter, softened
3 1/8 cup brown sugar
15 large eggs
3 tsp. vanilla extract
1 tsp almond extract
1 tsp lemon extract
1 tsp orange extract
1/4 cup lemon juice
3/4 cup pineapple juice
4 3/4 cup flour
1 1/4 tsp. b. powder
3/4 tsp. salt
2 1/2 tsp. cinnamon
1 1/4 tsp. allspice
3/4 tsp. cloves
1 1/4 cup glace pineapple - sliced
8 cups whole candied cherries
6 cups mixed peel
2 1/2 cup chopped pecans or walnuts
Mix butter, add in sugar, then eggs and extracts. Stir in lemon and pineapple juices then add dry ingredients and mix well.
Stir in fruit and nuts and combine.
Pour into prepared loaf pans. Cover each cake with a piece of parchment paper and tin foil tightly on top.
Place pans on a large cookie sheet and then on the middle rack in the oven.
Bake for approximately 3 1/2 hours.
When cooled, place each cake in a plastic bag. I usually pour 2 tbsp. or so of vodka or spiced rum in each bag and shake around the cake.
If desired, the cakes can also be wrapped in cheesecloth then placed in a large plastic (Tupperware) container and brandy poured over each cake. My sister used to pour a whole bottle in and the cakes soaked it all up - delicious and very moist and extra tasty! Turn the cakes every few days or so.
Store in the fridge. These will keep for months.
