Grandmother's Dark Fruitcake |
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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is my husband's grandmother's fruitcake recipe. Ingredients:
1 lb mixed candied fruit (no citron) |
3/4 lb candied cherry, chopped |
3/4 lb candied pineapple, chopped |
1 1/4 lbs pecans or 1 1/4 lbs walnuts, chopped |
1 lb light brown sugar |
4 eggs |
1 cup butter |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1 teaspoon allspice |
1 1/2 cups of welch grape jelly |
1 1/2 cups welch grape juice |
3 cups all-purpose flour |
Directions:
1. Mix the fruits, nuts, and 1 1/4 cup of flour* (set to the side).
2. Sift the rest of the flour, salt, baking powder, and spices together. Add butter, brown sugar, and eggs; beat the mixture.
3. In small bowl, mix the jelly and juice together and then add it to the batter.
4. Next add the batter to the mixture of (fruits, nuts and flour); place 1/2 the batter into well-greased tube pan, and the other half into another well greased tube pan.
5. Place pan of water on rack under the tube pans (keep water in the pan).
6. Bake 275°F for 3 to 4 hours.
7. Let the cake cool and spoon grape juice on top of cake (twice around).
8. Repeat each day until served.
9. Cover with foil and keep it real tight.
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