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Fruit Cake

The much-maligned holiday fruit cake is an acquired taste! Rich, heavy and full of fruit, decadent and delicious when soaked in rum or brandy.

  • 1 lb sifted flour
  • 1 lb sugar
  • 3/4 lb butter
  • 4 lbs seedless raisins and 2 1/2 lbs currants
    OR
    6 1/2 lbs any chopped, dried fruit (figs, dates, raisins ...)
  • 1/4 lb chopped citron and 1/4 lb dried, candied orange peel
    OR
    1/2 lb candied, dried fruit
  • 1/4 lb flour (mix in a bowl with the fruit)
  • 10 eggs, beaten separately
  • 1/2 C grape juice
  • 1 Tbsp cinnamon or combination of various spices (ginger, cinnamon, nutmeg, allspice) to taste

1) Preheat oven to 250 F.

2) Mix all the fruit in a large bowl with the 1/4 C flour.

3) Combine all ingredients and pour into greased 9x5 loaf pans.

4) Cook at 250 F for 3 hours. If using smaller pans, cook for just 2 hours, or until done.

Makes 6 2-lb cakes

 

 

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