Grandma's Fruitcake Recipe
My grandma's fruitcake recipe is the best. My mom now makes it every year at Christmas, and there's never any left! I've tried "bought" versions that were dry and crumbly. This recipe makes the cake moist and delicious. You can make one big cake or even make it in little individual pans and give as gifts! Here's how: - Plump 1 1/2 cup raisins by putting them in a saucepan, covering with water and bringing to a boil; set aside
- Cream together: 2 sticks of butter or margarine, 6 eggs, 1 3/4 cup sugar
- Gradually add:
2 cup flour 2 tsp. vanilla 1 tsp brandy flavoring 1 tsp almond extract 16 oz candied cherries, cut in half (prettier if you use half red and half green) 8 oz candied pineapple, cut in half Raisins (plumped and drained) 1 lb pecan halves - Grease and pour batter in an angel food cake pan. Place pan on heavy foil in the oven.
- Bake at 290 for 1 1/2 hour. Take out of oven and cover cake tightly with foil.
- Continue baking 30 more minutes. Turn off your oven and DON'T open the door. Let cake stay in oven until oven cools completely.
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