Mom's Fruitcake You Have To Try

Monday, December 20, 2010

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Mom's Fruitcake

"This is the fruitcake my mom crafted from the time I was a little woman. It isn't always complete of the citrus end result, and I've never met anybody who did not find it irresistible. Originally submitted to CakeRecipe.Com. You can use fruit juice in place of the brandy, in case you choose."

Ingredients :

1 cup dried currants
2 cups raisins
1 cup candied cherries
1 ounce small gum drops, no licorice ones
2 cups pitted dates, reduce in half
1 1/four cups chopped walnuts
1 teaspoon floor cinnamon
1 teaspoon ground cloves
2 teaspoons ground allspice
1/4 cup brandy
1 cup apple jelly
2 cups boiling water
1 1/four cups butter
3 cups white sugar
7 eggs
1 teaspoon vanilla extract
five cups all-purpose flour
1 teaspoon baking soda

Instructions :

Prep :	Cook : 30M	Ready in :

Pour boiling water over raisins and currants to cowl. Let steam for five mins, then drain. In a completely huge bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to combination. Cover and let stand overnight.
Preheat oven to 275 stages F (a hundred thirty five levels C). Grease three 8x4 inch loaf pans.
Cream the butter and the sugar collectively until mild and creamy. Add the eggs separately, blending well after every one. Stir within the vanilla.
Sift the flour and baking soda together.
Add the flour mixture alternately with the fruit combination to the creamed combination. Pour frivolously into 3 loaf pans.
Bake at 275 tiers F (135 ranges C) for two-1/4 to 3 hours or until a toothpick inserted inside the middle of the loaves comes out easy.

Notes :

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