Great grand mom’s fruit cake recipe

Great Grand Mom’s Fruit Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing "Great Grandmom's Fruit Cake Recipe," a beloved family tradition passed down through generations. This delightful recipe combines the perfect balance of rich flavors and textures, creating a moist and decadent fruit cake that is sure to be a hit during the holiday season. Packed with an assortment of dried fruits, nuts, and warm spices, this timeless recipe brings back nostalgic memories and spreads joy to all who indulge in its deliciousness. Get ready to experience a slice of history and create new memories with this classic fruit cake recipe.

Keywords: fruit cake, family tradition, holiday season, dried fruits, nostalgic memories.

Great grand mom's fruit cake recipe details

Great grand mom’s fruit cake recipe, recipe Rating: 4.7
Number of votes:120

Ingredients:

1 cup dates, chopped

3/4 cup unsalted butter

1-1/4 cups dark brown sugar, hard packed

1/4 cup dark molasses

1-1/2 cups hot water

2 large eggs, beaten

1 pound candied fruit

1 cup walnuts

3 cups all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Brandy

Instructions:

Combine dates, butter, brown sugar, molasses, and hot water in a heavy 2-quart saucepan. Bring mixture to a slow boil, stirring constantly. Boil for 3-1/2 minutes; transfer to a large stainless-steel bowl and let mixture cool for 1 hour.

Preheat oven to 275 degrees. Add beaten eggs, candied fruit, and walnuts to cooled mixture and slowly beat with an electric mixer for 2 minutes, making sure that all ingredients are thoroughly mixed. Sift all dry ingredients together and very slowly add to the fruit mixture, mixing constantly until the batter is well blended.

Butter and lightly flour 2 full-size loaf pans and knock off any excess flour. Fill loaf pans equally and bake for 1-1/2 hours. Remove from oven and cool for about 15 minutes; remove from loaf pans and place on cooling rack. Allow loaves to cool 1 hour. Pour 1 ounce of brandy over loaves and seal in plastic wrap. Repeat the brandy soak at least 2 more times before serving.