Lorries Mothers Fruitcake Recipes

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MOM'S FRUITCAKE



Mom's Fruitcake image

This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer.

Provided by Sharon

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 30

Number Of Ingredients 18

1 cup dried currants
2 cups raisins
1 cup candied cherries
1 ounce small gum drops, no licorice ones
2 cups pitted dates, cut in half
1 ¼ cups chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground allspice
¼ cup brandy
1 cup apple jelly
2 cups boiling water
1 ¼ cups butter
3 cups white sugar
7 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
  • Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
  • Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
  • Sift the flour and baking soda together.
  • Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
  • Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 67.2 g, Cholesterol 63.7 mg, Fat 12.3 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 5.6 g, Sodium 119.1 mg, Sugar 45.9 g

LORRIE'S MOTHER'S FRUITCAKE



Lorrie's Mother's Fruitcake image

Provided by Lynda Chernek

Categories     Cake     Fruit     Dessert     Bake     Christmas     Date     Pecan     Walnut     Bon Appétit     New York     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 13

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 2/3 cups chopped pitted dates
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup raisins
1/2 cup golden raisins
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon lemon extract

Steps:

  • Preheat oven to 325° F. Butter and flour 10-inch-diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add extracts. Add dry ingredients; fold until just combined (batter will resemble cookie dough). Spoon batter into prepared pan. Smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 45 minutes. Cool cake in pan on rack 10 minutes. Using sharp knife, cut around edges of cake to loosen. Turn out cake onto rack; cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)

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