It's an annual event in our family. My sister and I make our grandmother's fruitcake in the fall and I like to share this 150 year old classic recipe. The recipe was a wedding gift to my mother's mother when she set up her first kitchen as a married woman. Nana made it almost every year - with lots of help from all of us. The original instructions were very sparse, so over the years we have added more instructions and hints. It is definitely a piece of history!
|Naomi got two yolks in that egg from one of Grammy's chickens!|
- 9 eggs
- 2 cups of butter (real butter, not margarine or shortening!!!)
- 2 cups of sugar (regular white sugar – not brown sugar!!!)
- 4 cups of flour (I like unbleached white flour for this fruitcake – no one has ever used wheat in this recipe)
- 4 pounds of fruit and nuts – use Candied pineapple, cherries, citron, orange and lemon peel; golden raisins (not dark raisins), pecans, and currants (if you like them – my sis and I don’t use the currants because we don’t like them =p). Just make sure that all of the fruit and nut amounts add up to 4 pounds. Doing the math is the hardest part of making this fruitcake. Take a calculator. Totally!
- 1 cup of molasses (we use unsulfured dark molasses – yummy!)
- 1 cup of brandy or fruit juice (I like orange juice in the fruitcake – My sister, Mary, likes brandy. Just make sure you use the same brandy to soak the fruitcake that you put in it. If you want to use brandy then use either peach or apricot brandy. Oh, and don’t soak the cakes in orange juice even if you did put it in the fruitcake – yuck! Just pick one of those brandies and use that to soak the cakes.)
- You will also need one tablespoon of each of these spices (don’t omit any of them!!!) ~ allspice, cinnamon, mace, nutmeg, and cloves.
PS This recipe is shared for your personal enjoyment - make it at your own risk! Really good fruitcake is habit forming...