Ruth Frick’s Fruitcake (from Chandlersville, Ohio)

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Submitted by: her son-in-law, Stephen Carpenter of Somerset, PA

Ingredients:

  • 1 1/2 sticks butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 Tbsp. baking soda
  • 1/2 tsp. salt
  • 1 apple, cored and chopped
  • 2 cups pecans, toasted and chopped
  • 1 cup chopped dates
  • 1 cup chopped blueberries
  • 1 cup chopped fruit (cranberries, cherries, raisins, peaches)
  • 3/4 cup thick preserves (pear)

Directions:

  1. Preheat oven to 275. Grease 10” Angel Food Cake pan.
  2. Cream butter and sugar until fluffy. Add eggs and vanilla, beat 1 minute. Add flour, baking soda and salt, and beat on low speed until combined.
  3. Stir in fruit and preserves. Bake 1-1/2 hours (or until done). Remove from oven and let cool in pan.

Note: This is my late mother-in-law’s recipe. Nothing is too precise. You can substitute the fruit for your favorites.

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