Big Granny's Fruit Cake

Makes 2 cakes. Start baking in cold oven.
Big Granny's Fruit Cake
Big Granny's Fruit Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. Candied Cherries (1/2 lb. red and 1/2 lb. green)

  • 1

    lb. Candied Pinapple (chopped)

  • 12

    cups pecans (chopped)

  • 1

    lb. real butter (not margerine, melted)

  • 2

    tbsp. vanilla

  • 4

    c. self rising flour

  • 2

    c. sugar

  • 1 dozen

    eggs (beaten)

Directions

Grease and flour (2) tube pans. Chop candy and nuts. Mix all dry ingredients and add candy and nuts. (Beat eggs) Pour butter into dry ingredients, then mix in eggs and vanilla. Mix well and pour into pans. Bake 1 hour @ 200 degrees and 1- 1 1/2 hours @ 250 degrees. To Keep moist, don't overcook. Check for doneness with a toothpick. Bundt pans require less baking time than tube pans. After they cool, remove from pans. Wrap in saran wrap, then foil. (MeMama also wraps it in a clean towel to keep moist.) They will keep in the frig or freezer. Quarter an apple and put in center of cake for moistness.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: