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Wendy's Fruitcake

holly.gif - 1.0 K Very easy to make and delicious, dark and moist!

Ingredients

  • 2 cups/500 mL Sultana raisins
  • 2 cups/500 mL golden raisins
  • 2 cups/500 mL currants
  • 2 cups/500 mL walnuts or almonds [whole or chopped]
  • 2 cups/500 mL candied mixed peel
  • 1 cup/250 mL candied pineapple
  • 1 cup/250 mL candied cherries
  • 1/3 cup/75 mL brandy, rum, sherry or fruit juice
  • 1 cup/250 mL butter
  • 1 cup/250 mL granulated sugar
  • 6 eggs
  • 1/4 cup/50 mL molasses
  • 1 3/4 cups/425 mL flour
  • 1 1/2 tsp/7 mL baking powder
  • 1/3 tsp/2 mL salt
  • 2 tsp/10 mL cinnamon
  • 1/2 tsp/2 mL each allspice, nutmeg, cloves
  • 1/2 cup/123 mL orange or grape juice
Instructions
In a large bowl combine Sultana and golden raisins, currants, walnuts, peel, pineapple and cherries. Toss with first liquid [I use fruit juice]. Cover and let sit overnight.

In large bowl, cream butter and sugar until fluffy, Add eggs, one at a time. Blend in molasses.

In another bowl combine flour, baking powder, salt, cinnamon and other spices. Remove about 1/2 cup/125 mL and toss with fruit mixture. Add remaining dry ingredients to creamed mixture alternating with second liquid [I use orange juice]. Stir in fruit until evenly mixed.

Grease 8-inch [3 L] square fruitcake pan' lined with heavy brown paper, then grease again. Spoon in batter. Bake at 275 degrees F/140 degrees C for about 3 hours. Place a ban of water on lower rack of oven when baking.

When done cool for 5 minutes then turn onto rack and cool completely. Wrap in brandy/sherry or rum soaked cheesecloth. Store in a cool place for several weeks. You can re-moisten cheesecloth if you wish.

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