My father's
Christmas Fruitcake

My dad found or created this recipe and made fruitcakes every year for his family and friends until he was nearly ninety!

About this recipe

I know there is a rumor that the world only has a fixed number of fruitcakes that are never eaten, but just passed from person to person every Christmas season.  If you try this recipe, you will see why the rumor can't possibly be true!

Ingredients

  • 1 pound fine granulated sugar
  • 1 pound butter
  • 10 eggs
  • 4 cups flour
  • 1 cup brandy or liquor
  • 2 pounds golden raisins
  • 1 pound cherries, candied
  • 1 pound pineapple chunks, candied
  • 1 pound pecan halves
  • 1 pound walnut halves
  • brandy for basting

Directions

  1. In a mixer, cream the butter and sugar until light. 
  2. Add the eggs one at a time and beat well. 
  3. Alternate adding flour and brandy until these ingredients are incorporated and mixed well. 
  4. Add the remaining ingredients to a large bowl and mix well.  (Do not chop the nut halves.)  Add the batter and mix well again.
  5. For baking, use six 7 x 3 x 3 inch or four 8 x 4 x 3 inch loaf pans (or a combination of three of the smaller and two of the larger pans).  Grease each pan lightly with butter and line the sides and bottom with brown absorbent paper.  (I use paper cut from a brown grocery bag.)
  6. Fill each pan with the batter and bake at 275° F until deep golden brown, or 80 to 90 minutes.  Also, place a shallow pan of water on a lower oven rack to keep the fruitcakes moist while baking.  When the fruitcakes are fully baked, the center temperature will be at least 190° F.
  7. Place the baked fruitcakes on a cooling rack overnight.  Then, baste with brandy once each day for three days.  Use about one tablespoon of brandy for the smaller fruitcakes and two tablespoons of brandy for the larger ones.
  8. Wrap each fruitcake in waxed paper, and then in aluminum foil.  Let them mellow for two weeks before serving.
Mixed and ready to be spooned into the baking pans.
Baked, basted with brandy, and ready for serving!

Notes

  • Smaller loaf pans will require less baking time, but the center temperature will be the same when fully baked.
Posted: October 2014.