Submitted by: Debbie Flinner of Canton, Ohio
- 2 cups flour
- 1 1/2 cups sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 3/4 cup shortening
- 3/4 cup butter, softened
- 2/3 cup orange juice
- 9 eggs
- 2 1/2 cups candied cherries, halved
- 3 cups golden raisins
- 2 cups candied pineapple, cut up
- 2/3 cup candied citron, cut up
- 2/3 cup candied orange peel, cut up
- 3/4 cup flaked coconut
- 1 1/2 cup blanched whole almonds
- 2 cup pecan halves
- Heat oven to 275°. Line two loaf pans, 9”x5”x3” with foil, grease.
- Beat all ingredients except fruits and nuts in a large mixing bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes.
- Add in fruits and nuts, blend, and spread in pans.
- Bake until toothpick in center comes out clean, approximately 2.5 – 3 hours. If necessary, cover with foil during the last hour of baking to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or foil. Store in refrigerator 3-4 weeks or freeze. Do not use self-rising flour or 8.5×4.5×2.5” pans in this recipe.
- Make fruit cakes 3 to 4 weeks in advance and let them mellow in their wraps. For a richer flavor, pour wine or brandy over the cake before wrapping or wrap in a wine dampened cloth, over wrap and store in refrigerator.
Glazes for one Fruit cake:
Jelly Glaze: Heat 1/2 cup apple jelly over low heat, stirring occasionally until smooth.
Sweet Glaze: Heat 2 Tbsp. light corn syrup and 1 Tbsp. water just to boiling; cool to lukewarm. Pour thin glaze over fruit cake after storing.
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