Tuesday, December 13, 2011

Old Fashioned Holiday Fruitcake

When I was a little kid I hated this kind of cake, of course it had booze in it so that made it yucky to me!
I grew up to think it's still not my favorite but it's not Christmas without Grandma's Fruitcake~


Either you love it or you hate it. Fruitcake had to be on the table, grandma loved it.  Now  I always wondered where the term nuttier than a fruitcake came from. with all the nuts in this, I don't wonder  anymore!


1 (32 ounce) container chopped fruit mixture (candied apples, pineapples, red cherries, green cherries)
8 ounces whole green candied cherries for decoration
8 ounces whole red candied cherries for decoration
1 cup pecan halves for decoration
1/2 cup pitted dates, chopped
2 cups dark raisins
2 cups white raisins
1 cup pecans coarsely chopped
1 cup macadamia nuts coarsely chopped
2 cups pecans coarsely chopped
1 cup regular sugar
1 cup light brown sugar
2 cups self-rising flour
1 cup butter, softened
1 bottle each  flavoring rum, black walnut and vanilla flavor
5 eggs
1 bottle dry sherry or bourbon

Put all the mixed fruit, raisins and chopped nuts into a large bowl. Add two cups of flour and mix until fruit and nuts are coated with flour.

Heat the oven to 250 degrees F.

Pour a cup of sherry over the nut and fruit mixture. Mix well and cover. Let set for at least 2 hours.

Combine 1 tablespoon each of walnut, rum and vanilla flavor with eggs, flour, butter and sugar in a large mixing bowl. Use electric mixer and mix until batter is smooth.

Gradually stir the fruit and nut mixture into the batter. If it gets to thick to stir, add about 1/2 cup sherry or water.

Line loaf pans or festive style pans or even tube pans with parchment paper. Grease paper lining lightly with butter or spray oil coating. The mixture will be thick and need a spoon shape spatula to spoon the mixture in the pans. Decorate the fruit cake with whole red and green cherries and pecan halves.

Bake in a preheated 250 degree F oven for 3 hours or until a wooden pick inserted in the cake comes out clean. Pour sherry over the cake and place in closed container.

Store in decorative tin.

23 comments:

Federica said...

This cake gives just the idea of Christmas. It's amazing, so colorful and rich. Bye, have a great day

philippines catering services said...

The food in those photos looks amazing, I am literally getting hungry right now. Keep posting!

zonia

Tina said...

That last picture looks like a perfect bite-it has all the goodies you would want from a fruit cake. I have seen fruit cake that is almost black and I stay away from those. It makes me think it is full of blackstrap molasses and way to strong for my tastes. Your light colored cake is definitely more inviting. The use of the black walnut liqueur and the macadamia nuts are unique additions that really add more depth of flavor to this cake-yum!

Mari @ Mari's Cakes said...

Looks delicious! Have a great day Claudia :)

Greg said...

That fruitcake has more nuts and fruit then any other one I have ever seen. I think I could actually eat your version. Your family is going to be happy this Christmas with all of the goodies you are baking.

Claudia said...

I never had a fruitcake until later in life - it was not part of our tradition - but I must say your version is much more tender than those I've encountered. And prettier. And tastier.

Cajunlicious said...

Perfect for Christmas!

Angie's Recipes said...

Very festive and fruity!

Shia said...

I've never eaten fruit cake or even seen one...is that weird?

♥ Shia

Catherine said...

Dear Claudia, Fruitcake is such a Christmas tradition. It is something that I have never tried to make. Bravo! It looks healthy and delicious. Blessings, Catherine xo

Vicki Bensinger said...

You know I've never made fruitcake but looking at the ingredients it's truely a fabulous cake. I don't think I'll have time to make this before the holidays but definitely want to try it sometime after. Thanks for sharing.

Lizzy said...

Last time I made a fruit cake it was in home ec in high school...I think budget cuts have put a stop to that! Yours looks just as I remember...I'm glad you're keeping the tradition :) xo

Kim Bee said...

I love fruit cake. I know so many people who don't and I just don't get why not. My dad used to make it every year. So delicious. Smells like Christmas to me.

Cucina49 said...

I love how fruitcake looks, but I've never been able to get over the odd green candied cherries. Yours looks wonderful, and a nice tribute to your grandmother.

Kiri W. said...

Haha, I think I'm in the hate-it camp, but I do love traditions and it's great you're keeping this one up :) We have a dried fruit bread-ish thing (Stollen) in Germany that similarly divides people, and while I (again) am not a fan, I would absolutely make it each year, were I hosting.

Reeni said...

We love fruitcake in my house! I bet this is delicious - we never put booze in ours!

Torviewtoronto said...

cake looks wonderful

5 Star Foodie said...

Such a delicious looking cake, i like the combination of dried and candied fruits you are using here.

Christine's Pantry said...

I'm not big on fruit cake, but my boyfriend would love this. Your fruit cake looks good.

Curt said...

Definitely packed full of fruits and nuts.

Magic of Spice said...

Such a pretty cake! Fruit cakes always remind me of the holidays and my grandparents :)

anthony stemke said...

I love love fruitcake but have always had trouble getting the ingredients. Want to try your recipe though, your stuff is always good.

Elisabeth said...

Your recipe for the fruit bread sounds similar to what I used to make in the about thirty years ago. Have not made fruit bread for over 20yrs...that's a long time!
(unfortunately for some reason I don't know any kid that liked it because of the liquor in it)

I lost my really good recipe, thanks for sharing yours, so pretty, and delicious!