FruitCake
When I was kid and later I enjoyed a good fruitcake. It is a hallmark of Christmas. I heard all the jokes about bricks and so forth. The problem evolved by people not wanting to use the right ingredi...
Forum Discussion
This is the white fruit cake my mother used to make. My mother-in-law used to make it early and each week unwrap and drizzle with peach brandy.
Texas Pecan Fruitcake
1 lb (abt 2.5 c) candied red cherries, cut in pieces
1 lb (abt 2.5 c) candied pineapple, cut in pieces
1 lb (abt 3 c) golden raisins
1 lb (abt 4 c) pecans, coarsely chopped
4 c sifted flour
2 tsp baking powder
2 c butter
4 tsp lemon juice
2.25 c sugar
6 large eggs, well beaten until thick and piled softly
1. Thoroughly grease one 10 in tube pan. Set aside.
2. ix together the prepared fruits and nuts and 1 c of the flour. Sift together the remaining flour and baking powder. Set aside.
3. Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition.
4. Add beaten eggs in thirds, beating thoroughly after each addition.
5. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally beat only until smooth (do not over beat). Mix in the fruit mixture. Put batter in pan, spread evenly.
6. Place a shallow pan with 3 c. water on bottom rack of oven during baking.
7. Bake 275 degrees 4.5 hours or until cake tester comes out clean when inserted in cake.
8. Remove from oven. Set on cooling rack.
Abt 7 lbs fruitcake.
Texas Pecan Fruitcake
1 lb (abt 2.5 c) candied red cherries, cut in pieces
1 lb (abt 2.5 c) candied pineapple, cut in pieces
1 lb (abt 3 c) golden raisins
1 lb (abt 4 c) pecans, coarsely chopped
4 c sifted flour
2 tsp baking powder
2 c butter
4 tsp lemon juice
2.25 c sugar
6 large eggs, well beaten until thick and piled softly
1. Thoroughly grease one 10 in tube pan. Set aside.
2. ix together the prepared fruits and nuts and 1 c of the flour. Sift together the remaining flour and baking powder. Set aside.
3. Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition.
4. Add beaten eggs in thirds, beating thoroughly after each addition.
5. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally beat only until smooth (do not over beat). Mix in the fruit mixture. Put batter in pan, spread evenly.
6. Place a shallow pan with 3 c. water on bottom rack of oven during baking.
7. Bake 275 degrees 4.5 hours or until cake tester comes out clean when inserted in cake.
8. Remove from oven. Set on cooling rack.
Abt 7 lbs fruitcake.
