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 fruit cake recipe makes a
moist and delicious treat.
You can make one big cake or even make it in little individual pans and give as gifts!
- 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, 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 300 for 1 1/2 hours. 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. Grandma says she leaves the cake in there overnight. **These instructions are for one large pan. I'll see if I can't get Grandma or Mom to give me cooking times for the small individual pans.
I know you'll enjoy this! My mouth is watering just thinking about how wonderful it is. This is a tried and true recipe. It's been made well over a hundred times by my mom and grandma.
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