The Best Fruitcake Recipe in the World
I hate traditional fruitcake. In fact, I wouldn't even call that stuff with the petrified fruit in it cake at all. That is a huge stretch even by my imagination. I have a fruitcake recipe that has been handed down through the generations in my family. I have made a few modifications to it, and have settled on a recipe that I enjoy all year long. So here, as my Christmas gift to you all, is The Best Fruitcake Recipe in the World.
(We always called it Boiled Cake)
2 C raisins
1 chopped apple
2 C sugar
3/4 C shortening
2 C water
Combine above ingredients and boil for 2 minutes. Add:
1 ½ tsp. each of Cinnamon, Allspice, and Nutmeg. Remove from heat and add 1 tsp baking soda. Stir well. Allow to cool.
When mixture has completely cooled, add enough flour to make a medium batter (approx. 2 C)
Add 2 beaten eggs, 1 C nuts, and any of the following you desire:
1 can chopped pineapple
1 large can Maraschino cherries
chopped dried apricots, figs, or dates
any other fresh or dried fruit you desire (I stay away from the candied stuff. It hurts my teeth and my tastebuds).
Bake in a greased and floured pan at 350 degrees. Loaf pans for 45 minutes, and angel food pans for 1 hr. 15 min. Allow to cool, slice and serve warm with butter, or as is.
Thanks Aunt Lola, and mom for handing this down through the years.
Psalm 23:6 "...my cup overflows."
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