Seriously, I hate the ooey, gooey, sticky fruitcakes. But this is drier and much better! Any gaps, let me know, I'll adjust!
Mom Annes Fruitcake, for Fruitcake Haters
1 lb. of butter, at room temp
1 lb. of sugar (2-1/3 cups)
10 large eggs
1 lb. flour (4-3/4 5 cups)
1-1/2 cups apple juice
2 tsp. baking powder
1 tsp.vanilla extract
1 tsp. nutmeg
2 tsp. cinnamon
3 lbs. chopped pecans (blanched almonds & Eng. walnuts can be used or combined with pecans)
1 lb. crystallized (candied) pineapple
1-1/2 lb. crystallized (candied) red cherries
Preheat oven to 300F. Put a pan of water in the bottom of the oven. Grease and flour a 10 tube pan. Cut waxed paper to fit the bottom and grease it too. Have some loaf pans on standby, I cant remember how much this makes, but it was more than just the tube pan!
Cream butter and sugar. Add eggs one at a time while creaming. Add vanilla.
Chop fruits and nuts. In a separate bowl, mix well with hands to coat with 1-1/2 cups of flour.
In yet another bowl, mix remaining flour with nutmeg, cinnamon and baking powder.
Add flour mixture to the creamed mixture, a bit at a time, alternating with portions of the apple juice.
Mix in the fruits and nuts.
Bake for 2-1/2 3 hours, less for loaf pans. (I just look for a medium gold and a clean toothpick.)
Let cool. Wrap each cake in cheesecloth, with an underlayment of foil, leaving the foil open on top. Pour rum or applejack brandy all over each cake. Soak it well! The tube pan cake is a perfect fit for a round Christmas tin and the loaves can stay wrapped in foil. About once a week, douse with the booze again. Two to four weeks later, theyre ready to eat.
A slice of this cake, toasted and spread with butter? HEAVENLY! (yes, the booze does dissipate eventually)
Mom Annes Fruitcake, for Fruitcake Haters
1 lb. of butter, at room temp
1 lb. of sugar (2-1/3 cups)
10 large eggs
1 lb. flour (4-3/4 5 cups)
1-1/2 cups apple juice
2 tsp. baking powder
1 tsp.vanilla extract
1 tsp. nutmeg
2 tsp. cinnamon
3 lbs. chopped pecans (blanched almonds & Eng. walnuts can be used or combined with pecans)
1 lb. crystallized (candied) pineapple
1-1/2 lb. crystallized (candied) red cherries
Preheat oven to 300F. Put a pan of water in the bottom of the oven. Grease and flour a 10 tube pan. Cut waxed paper to fit the bottom and grease it too. Have some loaf pans on standby, I cant remember how much this makes, but it was more than just the tube pan!
Cream butter and sugar. Add eggs one at a time while creaming. Add vanilla.
Chop fruits and nuts. In a separate bowl, mix well with hands to coat with 1-1/2 cups of flour.
In yet another bowl, mix remaining flour with nutmeg, cinnamon and baking powder.
Add flour mixture to the creamed mixture, a bit at a time, alternating with portions of the apple juice.
Mix in the fruits and nuts.
Bake for 2-1/2 3 hours, less for loaf pans. (I just look for a medium gold and a clean toothpick.)
Let cool. Wrap each cake in cheesecloth, with an underlayment of foil, leaving the foil open on top. Pour rum or applejack brandy all over each cake. Soak it well! The tube pan cake is a perfect fit for a round Christmas tin and the loaves can stay wrapped in foil. About once a week, douse with the booze again. Two to four weeks later, theyre ready to eat.
A slice of this cake, toasted and spread with butter? HEAVENLY! (yes, the booze does dissipate eventually)
