Grainlady: help w. fruit cake recipe, please?

16 years ago

Hello, Grainlady

I appreciate your posts and usually learn something, so...

would you be willing to share the fruitcake recipe you mentioned elsewhere?

I have about two cups of mixed, candied fruit in the freezer. I actually like fruit cake, even if no one else does.

Thanks so much.

Cream

p.s. I do NOT do alcohol, so if there's any soaking involved, I'd appreciate alternates.

Also, should I rinse the candied fruit before using it?

Thanks again.

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Comments (5)

grainlady_ks
16 years ago
After years of making all kinds, this is the one the fruit cake loving friends and family like best. Even hubby, who claims he never liked fruit cake, will eat this. No alcohol. Just have a jumbo-size bowl to mix it in.

Hubby helped make it one year and wondered what all the fuss was about - fruit cake wasn't laborious like he'd heard. I said we didn't need to grate the sugar from a cone of sugar; we didn't need to crack/shell the nuts; we didn't stone the dates; we didn't pick the seeds out of the raisins; make the candied fruit well ahead of when we needed it....... ;-) Oh!

-Grainlady

Source:
Pillsbury Kitchens' Family Cookbook

DARK FRUITCAKE

3 c. Pillsbury Best All Purpose or Unbleached Flour (I use freshly-milled spelt and wheat combination)
1-3/4 cups firmly packed brown sugar
2 t. baking powder
1 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1 c. liquid (fruit juice, water or milk)
3/4 c. shortening, melted OR oil
1/4 c. molasses
4 eggs
3 c. (1-lb.) raisins (I usually use 1 c. currants, 1 c. dark raisins, and 1 c. golden raisins)
2 c. (1-lb.) mixed candied fruit
2 cups (1/2-lb.) pecan halves (broken pecans work fine)
1 c. (1/2-lb.) whole candied cherries
1/2 c. chopped candied pineapple
8-oz. pkg. (1-1/4-c.) pitted dates, cut into large pieces

Heat oven to 275Â°F. Grease (not oil) two 9x5-inch loaf pans and line with waxed paper or foil. In large bowl, blend all ingredients except fruits and nuts at low speed until moistened. Beat 3 minutes at high speed. Stir in fruits and nuts. Spoon batter into prepared pans. Bake at 275Â°F. for 2-1/2 to 3 hours or until toothpick inserted in center comes out clean. Remove from pans; cool. Peel off paper; wrap cooled cakes tightly in plastic wrap or foil to keep moist. If wrapped tightly, fruitcake will keep in refrigerator up to a year.

Other Fruitcake Pan Sizes:

For Dark Fruitcake recipe - fill containers 2/3 to 3/4 full.

Coffee Cans (1-lb. size): 4 cans - bake 1-1/2 to 2 hours

Soup Cans (10-1/2-oz. size): 12 cans - bake about 1-1/2 hours

Miniature Loaf Pans: 6 pans - bake about 1-1/2 hours

Muffin Pans: 48 cups (lined with paper baking cups) - bake
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cream_please
Original Author
16 years ago
That's great.
Thank you very much, Grainlady.
I have almost everything on hand.

Cream
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caliloo
16 years ago
This sounds really good and easy! However, I DO like booze in my fruitcake (why else eat it LOL) so can I sub booze for some or all of the liquid?

1 c. liquid (fruit juice, water or milk)

Otherwise, I can just soak the fruit/nuts in booze then mix it as directed......

Alexa
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grainlady_ks
16 years ago
Alexa -

From the recipe - FRUITCAKE TIPS:

For brandy or rum fruitcake, use 1/4 c. brandy or rum for part of the liquid. Wrap cooled fruitcake in cheesecloth or other porous cloth that has been soaked in brandy or rum. Then wrap in foil or plastic. If desired, resoak cloth about once or twice a month.

-Grainlady
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caliloo
16 years ago
I have them in the oven right now.... used your recipe and added some bourbon. It smells WONDERFUL here right now!

THanks for the recipe!

Alexa
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Grainlady: help w. fruit cake recipe, please?

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Grainlady: help w. fruit cake recipe, please?

Comments (5)

grainlady_ks

cream_pleaseOriginal Author

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caliloo

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