HEIRLOOM FRUITCAKE
Plan on making this as close to Thanksgiving as possible, so it has time to cure before Christmas. This is a lot like the fruitcake from Corsicana, Texas. It is a very solid cake, with just enough batter to secure together the many pounds of fruit and nuts. The less expensive fruitcakes will have large amounts of batter, with the candied fruit set apart like jewels and framed by cake. One of the important construction techniques is the tedious snipping of all the fruits (with the possible exception of the currants). Even the raisins should be snipped into two or three pieces each. I warn you ahead of time: be patient! It is worth the effort. Lastly, the painting on of juice and long curing period allow for the many flavors to develop and intermingle. Don't skip it. Makes 1 7-lb fruitcake
Provided by Kelly Vaughn
Categories Dessert
Time 6h30m
Yield 1 fruitcake
Number Of Ingredients 24
Steps:
- Finely chop candied fruits and pecans.
- Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
- Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
- Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
- Set aside.
- Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
- Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
- Mix jelly and rum/juice until smooth.
- Add alternately to batter with dry ingredients.
- Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
- Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
- Bake at 275 F for 3 1/2 hours.
- Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
- Paint on more juice once or twice per week.
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Charley Cervantes
[email protected]This fruitcake is a lot of work to make, but it's worth it. It's so delicious and festive.
royshatabdi shatabdi
[email protected]I followed the recipe exactly and my fruitcake turned out dry and crumbly. I'm not sure what went wrong.
Maria Grussi
[email protected]This fruitcake is a bit too sweet for my taste, but it's still good. I think I'll try reducing the amount of sugar next time.
Joanna Roberts
[email protected]This is the best fruitcake I've ever had. It's so moist and flavorful. I highly recommend it!
Ranak Datta
[email protected]This fruitcake is delicious! I love the combination of flavors and textures. It's the perfect treat for a special occasion.
Richard C.Tetteh Patterson
[email protected]I made this fruitcake for a Christmas party and it was a huge hit. Everyone loved it! It's definitely a keeper.
Valerie Russitano
[email protected]This fruitcake is so moist and flavorful. I love the addition of the cranberries and walnuts. It's the perfect holiday treat!
cheesy dino
[email protected]Not a huge fan of fruitcake, but this recipe changed my mind! The combination of dried fruits, nuts, and spices is divine. I'll definitely be making this again.
Ashu Gamer
[email protected]I've been making this fruitcake for years and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and it keeps well for weeks.
Sylvan Samaroo
[email protected]This heirloom fruitcake recipe is a true gem! The flavors are complex and perfectly balanced, and the texture is dense and moist. I followed the recipe exactly and it turned out beautifully. It was a hit with my family and friends!