- 1 cup dried currants
- 2 cups raisins
- 1 cup candied cherries
- 1 ounce small gum drops, no licorice ones
- 2 cups pitted dates, cut in half
- 1 1/4 cups chopped walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground allspice
- 1/4 cup brandy
- 1 cup apple jelly
- 2 cups boiling water
- 1 1/4 cups butter
- 3 cups white sugar
- 7 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
- Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
- Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
- Sift the flour and baking soda together.
- Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
- Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.
07/28/2019
recipepes.com
mom's fruitcake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
