Christmas Fruitcake and Memories

This Sunday I am in GG Kitchen sharing her Christmas Fruitcake she made each year . Are you a Fruitcake Fan?

• 1 cup butter, softened
• 2 ½ cups sugar
• 6 eggs
• 2 teaspoons rum or Brandy
• 4 cups all-purpose flour
• 1 ½ teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1 ½ pounds ready mix candied fruit
• 1 pound seedless raisins
• ¾ pound candied pineapple
• ¾ pound whole candied cherries
• 2 cups pecan halves
• Garnish: light corn syrup and pecan halves

In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring. Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19″ tube pan. Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks; this blends and mellows the cake.

Family Memories :

This fruitcake is made with Rum or Brandy. My GG was a Church goer and sent a neighbor to the store each Holiday to buy her Run for her Fruitcake. In case she was seen buying liquor by church members.

Mom was not a Fruitcake fan so she made Fruitcake cookies https://www.tasteofhome.com/recipes/fruitcake-christmas-cookiesfor friends and family that was use to getting Fruitcake every year. . Lisa