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.