Recipe courtesy of Carol Krajewski

Mom's Fruitcake

Our family has been making this for the past 45 years. Friends and family all love it!
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Ingredients

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

Directions

  1. Preheat oven to 250-275 degrees.
  2. 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!
  3. Pan sizes and baking chart:
  4. 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
  5. 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
  6. 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
  7. 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
  8. No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
  9. 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
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