Candied Fruitcake

45
Servings
28d
Prep Time
45-90m
Cook Time
28d 45m
Ready In


"This is the fruitcake my mother always made in the '50s-'60s. The eight cups pecans really make the cake! Makes two 9x3-1/4 tube pans, or two 9x5x3 loaf pans, or 16 mini loaves (3.7x2.4) plus one 7-ounce ramekin. See bake times below, for various pans! Plan ahead if you want to soak cakes in brandy or bourbon for 28 days!"

Original recipe yields 45 servings
OK

Nutritional

  • Serving Size: 1 (72.1 g)
  • Calories 242
  • Total Fat - 15.7 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 23.1 mg
  • Sodium - 51.4 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 17.5 g
  • Protein - 3.6 g
  • Calcium - 44.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.1 mg

Step 1

In a large bowl, sift together the flour, baking powder, salt and cinnamon.

Step 2

Add pineapple, cherries, and dates. Mix well with hands to coat each piece of fruit with flour mixture.

Step 3

Beat eggs until frothy, gradually adding sugar, zest and extract. Combine well.

Step 4

Preheat oven to 275F.

Step 5

Add the floured fruit mixture and mix well with hands.

Step 6

Mix in pecans (with hands)

Step 7

Grease and flour pans. Pour in batter and pack down firmly with hands.

Step 8

Decorate tops, if desired.

Step 9

Bake at 275F; 16 mini loaves (3.7" x 2.4") plus one 7-ounce ramekin for 45 minutes; or two 9" x 5" x 3" loaf pans for 1 1/4 hours or two 9" x 3-1/4" tube pans for 1 1/4 hours.

Step 10

Allow to cool completely in pan, then remove and wrap each cake tightly with plastic wrap and store in the refrigerator, or freeze. Cakes wrapped in clean tea towels or cheesecloth may also be soaked in brandy or a good bourbon, adding a bit each week until cakes no longer absorb the alcohol (14-28 days). Store soaked cakes in an airtight container in the refrigerator.

Tips & Variations


No special items needed.

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