Grandma S Fruit Cake Recipe

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings5
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Diced mixed candied fruit8 Ounce (1 Jar)
 Candied cherries8 Ounce, halved (1 Jar)
 Seedless raisins1 Cup (16 tbs)
 Currants1 Cup (16 tbs)
 Coarsely chopped walnuts1 Cup (16 tbs)
 Brandy1⁄4 Cup (4 tbs)
 All-purpose flour3 3⁄4 Cup (60 tbs)
 Ground allspice2 Teaspoon
 Ground cinnamon2 Teaspoon
 Baking powder1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Butter/Margarine1 Cup (16 tbs), softened (Use 2 Sticks)
 Packed light brown sugar1 1⁄2 Cup (24 tbs)
 Eggs4
 Milk1 Cup (16 tbs)
For frosting glaze
 Candied red cherries1⁄4 Cup (4 tbs), halved
 Angelica/Citron1 Tablespoon
 Whole blanched almonds2 Tablespoon

Nutrition Facts

Serving size

Calories 1675 Calories from Fat 543

% Daily Value*

Total Fat 61 g94.5%

Saturated Fat 26.5 g132.3%

Trans Fat 0 g

Cholesterol 270.5 mg

Sodium 664.7 mg27.7%

Total Carbohydrates 266 g88.7%

Dietary Fiber 9.3 g37.3%

Sugars 171.7 g

Protein 23 g46.1%

Vitamin A 28% Vitamin C 18.1%

Calcium 30.7% Iron 40.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 275F
2. Line a 10-inch tube pan: with heavy brown paper. Start by drawing out a draw a circle 18 inches in diameter, and then cut it out. Set pan in center of circle and then draw around base of pan and the tube. Set the pencil lines on the outside and fold paper into eighths. Cut out the tip. Unfold circle; cut along folds to inside circle. Grease both pan and paper well; fit paper, greased side up, into pan.

MAKING
3. In a medium bowl, combine the candied fruit, cherries, raisins, currants, walnuts and brandy together. Set aside till required
4. In another bowl, sift the flour with spices, baking powder and salt and set aside
5. In the large bowl of an electric mixer, beat the butter with the brown sugar till light and fluffy. Add the eggs to the pan and continue beating till smooth and light.
6. At low speed, beat in the flour mixture while alternating with the milk mixture. Ensure that you begin and end with the flour mixture till the entire bowl is well mixed
7. Add the prepared fruit mixture and mix well again
8. Turn into the prepared pan and press down well to make the top smooth
9. Bake for 2-1/2 or 3 hours till the cake is done. Let it rest for 30 minutes and turn out of pan. Peel off the paper and let it cool completely.
10. This cake freezes well for 3-4 weeks; wrap with foil and refrigerate.

SERVING
11. Cover with a glaze, candied cherries, angelica and almonds
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