Ingredients
- Our family has been making this for the past 45 years. Friends and family all love it!
- Preheat oven to 250-275 degrees.
Cream together:
- 2 1/2 cups butter
- 4 cups light brown sugar
- 8 eggs, beaten
Mix and add to above mixture:
- 10 cups flour
- 1 tsp. salt
- 3 tsp. baking powder
- 2 1/2/tsp. cinnamon
- 1 tsp. allspice
- 3/4 tsp. nutmeg
- 3/4/tsp. cloves
Mix fruit together and add to above:
- 2 lb. mixed candied fruit
- 2 lb. red candied cherries (leave whole)
- 1/2 lb. candied pineapple (cut into wedges)
- 1/2 lb. pitted dates (chopped)
- 1 lb. golden raisins
- 1/2 lb. currants
- 2 1/2 lb. walnuts (broken large)
- 3/4 cup sherry wine
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Directions
Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Pan sizes and baking chart:
9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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By minightstar55_1...
fargo, 74
on December 12, 2009
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I have been making this recipe for years and its the best there is. I decrease the flour by 2 cups and when it comes out of the oven I pour orange juice over it and it stays moist. Even people who don't like fruitcake have tasted it and liked it!!!
By handypam1_1613476
lanexa, VA
on February 06, 2005
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tastes OK, a little dry, must mix ewither by hand or portable concrete mixer.
By msraven_255337
Newburgh, IN
on December 20, 2004
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I have never made fruitcake before....I was delighted to find it was easy...and delicious. Those I gave them to....gave me rave reviews!!!!
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