Old Fashioned Holiday Fruitcake
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When I was a little kid I hated this kind of cake, of course it had booze in it so that made it yucky to me! I grew up to think it's still not my favorite but it's not Christmas without Grandma's Fruitcake~ |
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Either you love it or you hate it. Fruitcake had to be on the table, grandma loved it. Now I always wondered where the term nuttier than a fruitcake came from. with all the nuts in this, I don't wonder anymore! |
1 (32 ounce) container chopped fruit mixture (candied apples, pineapples, red cherries, green cherries)
8 ounces whole green candied cherries for decoration
8 ounces whole red candied cherries for decoration
1 cup pecan halves for decoration
1/2 cup pitted dates, chopped
2 cups dark raisins
2 cups white raisins
1 cup pecans coarsely chopped
1 cup macadamia nuts coarsely chopped
2 cups pecans coarsely chopped
1 cup regular sugar
1 cup light brown sugar
2 cups self-rising flour
1 cup butter, softened
1 bottle each flavoring rum, black walnut and vanilla flavor
5 eggs
1 bottle dry sherry or bourbon
Put all the mixed fruit, raisins and chopped nuts into a large bowl. Add two cups of flour and mix until fruit and nuts are coated with flour.
Heat the oven to 250 degrees F.
Pour a cup of sherry over the nut and fruit mixture. Mix well and cover. Let set for at least 2 hours.
Combine 1 tablespoon each of walnut, rum and vanilla flavor with eggs, flour, butter and sugar in a large mixing bowl. Use electric mixer and mix until batter is smooth.
Gradually stir the fruit and nut mixture into the batter. If it gets to thick to stir, add about 1/2 cup sherry or water.
Line loaf pans or festive style pans or even tube pans with parchment paper. Grease paper lining lightly with butter or spray oil coating. The mixture will be thick and need a spoon shape spatula to spoon the mixture in the pans. Decorate the fruit cake with whole red and green cherries and pecan halves.
Bake in a preheated 250 degree F oven for 3 hours or until a wooden pick inserted in the cake comes out clean. Pour sherry over the cake and place in closed container.
Store in decorative tin.
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