Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 This is a family favorite. I just love it and it doesn't have any citron it it to make it bitter. My mom started making this when I was a small child for Thanksgiving. It is a tradition at our Thanksgiving gatherings. Hope you enjoy this recipe. Judy Mom's Fruitcake 2 1/2 c. self rising flour - divided 1/2 lb butter - softened 1 1/2 c. white sugar 5 eggs 4 c. chopped nuts 1 oz. lemon juice 1 oz. vanilla flavoring 1/2 lb candied pineapple 1/2 lb candied cherries Oil a tube pan with either crisco or spray with Pam.. Line a tube pan that has a removeble bottom with brown paper sack, cut to size. Make sure to line the tube as well. Chop all the fruits and nuts and mix together and cover with 1/2 c. of self rising flour. Mix into the fruit and nuts. Using an electric mixer, combine the sugar and butter and cream it together. Add the eggs one at a time and mix in between each egg. Add the lemon juice and vanilla and mix well. Add the remaining 2 c. of flour, in small amounts and mix while adding it. Stir with large spoon the fruit/nut mixture, a small amount at a time until all is added. Spoon the cake mixture into your tube pan. Do not pour it into the pan or you will end up with a mess. Put into a cool oven and set temp to 300 degrees for 30 minutes. Then 1 1/2 hours at 250 degrees. Check and make sure it is done by testing with a knife or fork to make sure it is done all the way thru. Turn the oven off and allow to stay in the closed oven while the oven cools down. *** Special note - make add a small amount of water or milk if necessary if the raw dough is to thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 Have been looking for a good recipe...will try. I am one of those strange people who LIKE fruitcake. ________________________________ wwjd <jtwigg Undisclosed-Recipient Wednesday, December 3, 2008 8:12:03 AM Mom's Fruitcake This is a family favorite. I just love it and it doesn't have any citron it it to make it bitter. My mom started making this when I was a small child for Thanksgiving. It is a tradition at our Thanksgiving gatherings. Hope you enjoy this recipe. Judy Mom's Fruitcake 2 1/2 c. self rising flour - divided 1/2 lb butter - softened 1 1/2 c. white sugar 5 eggs 4 c. chopped nuts 1 oz. lemon juice 1 oz. vanilla flavoring 1/2 lb candied pineapple 1/2 lb candied cherries Oil a tube pan with either crisco or spray with Pam.. Line a tube pan that has a removeble bottom with brown paper sack, cut to size. Make sure to line the tube as well. Chop all the fruits and nuts and mix together and cover with 1/2 c. of self rising flour. Mix into the fruit and nuts. Using an electric mixer, combine the sugar and butter and cream it together. Add the eggs one at a time and mix in between each egg. Add the lemon juice and vanilla and mix well. Add the remaining 2 c. of flour, in small amounts and mix while adding it. Stir with large spoon the fruit/nut mixture, a small amount at a time until all is added. Spoon the cake mixture into your tube pan. Do not pour it into the pan or you will end up with a mess. Put into a cool oven and set temp to 300 degrees for 30 minutes. Then 1 1/2 hours at 250 degrees. Check and make sure it is done by testing with a knife or fork to make sure it is done all the way thru. Turn the oven off and allow to stay in the closed oven while the oven cools down. *** Special note - make add a small amount of water or milk if necessary if the raw dough is to thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 It is a very good recipe. I hope you enjoy it. I'm one of those strange folks too that love fruit cake, but without the citron. LOL Judy , echolike <echolike wrote: > > Have been looking for a good recipe...will try. I am one of those strange people who LIKE fruitcake. > > > > > ________________________________ > wwjd <jtwigg > Undisclosed-Recipient > Wednesday, December 3, 2008 8:12:03 AM > Mom's Fruitcake > > > This is a family favorite. I just love it and it doesn't have any citron > it it to make it bitter. My mom started making this when I was a small > child for Thanksgiving. It is a tradition at our Thanksgiving gatherings. > Hope you enjoy this recipe. > Judy > > Mom's Fruitcake > > 2 1/2 c. self rising flour - divided > 1/2 lb butter - softened > 1 1/2 c. white sugar > 5 eggs > 4 c. chopped nuts > 1 oz. lemon juice > 1 oz. vanilla flavoring > 1/2 lb candied pineapple > 1/2 lb candied cherries > > Oil a tube pan with either crisco or spray with Pam.. Line a tube pan that > has a removeble bottom with brown paper sack, cut to size. Make sure to > line the tube as well. > > Chop all the fruits and nuts and mix together and cover with 1/2 c. of self > rising flour. Mix into the fruit and nuts. > > Using an electric mixer, combine the sugar and butter and cream it together. > Add the eggs one at a time and mix in between each egg. Add the lemon juice > and vanilla and mix well. Add the remaining 2 c. of flour, in small > amounts and mix while adding it. > > Stir with large spoon the fruit/nut mixture, a small amount at a time until > all is added. Spoon the cake mixture into your tube pan. Do not pour it > into the pan or you will end up with a mess. > > Put into a cool oven and set temp to 300 degrees for 30 minutes. Then 1 > 1/2 hours at 250 degrees. Check and make sure it is done by testing with a > knife or fork to make sure it is done all the way thru. Turn the oven off > and allow to stay in the closed oven while the oven cools down. > > *** Special note - make add a small amount of water or milk if necessary if > the raw dough is to thick. Quote Link to comment Share on other sites More sharing options...
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