Mom's Fruitcake

By debicakes62

Recipe courtesy of Carol Krajewski of Berea, OH, for the Holiday Cakes Cook-Off

Ingredients

• 45 family has been making this for the past 45 years. Friends and family all love it!
• to 250-275 to 250-275 degrees.
• 2 1/2 cups butter
• 4 cups light brown sugar
• 8 eggs, beaten
• 10 cups flour
• 1 tsp. salt
• 3 tsp. baking powder
• 2 1/2/tsp. cinnamon
• 1 tsp. allspice
• 3/4 tsp. nutmeg
• 3/4/tsp. cloves
• 2 lb. mixed candied fruit
• 2 lb. red candied cherries (leave whole)
• 1/2 lb. candied pineapple (cut into wedges)
• 1/2 lb. pitted dates (chopped)
• 1 lb. golden raisins
• 1/2 lb. currants
• 2 1/2 lb. walnuts (broken large)
• 3/4 cup sherry wine

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!

Pan sizes and baking chart:

9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours

10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins

1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins

9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins

No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours

4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.