Fruitcake - World's Best

By Diherbert

This is not your ordinary fruitcake. My Mom's time-worn recipe is the best. Give it a try!

Ingredients

• 1 C. Raisins or dried cranberries
• 2 C. Red candied cherries
• 1 C. Green candied cherries
• 1 C. candied pineapple chunks
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. allspice
• 1/2 C. fresh squeezed orange juice or Bourbon
• 1 or 2 C. Chopped pecans
• 1/2 C. soft butter (1 stick)
• 1 1/2 C. light brown sugar
• 2 eggs
• 2 C. sifted flour
• 1 tsp. soda
• 1 tsp. salt

Preparation

Step 1

(Any combination of candied fruit works. I use 1 large container red, 2 small green & 2 small pineapple because that’s usually what is available) Coarsely chop fruits and combine with juice and spices, mix well. Cover and let stand several hours or overnight. Add nuts. Beat together butter, sugar and eggs until light and fluffy, add flour sifted with soda and salt, stirring well. Mix in fruit/nut mixture until well distributed. Turn full recipe of batter into a 9-inch tube pan greased and lined with wax paper. Bake in a moderately slow oven 300 about 2 hours or until cake tests done. Let stand in pan ½ hour before removing. Cool thoroughly before storing.