Grandma's Fruit Cake Recipe

Summary

Difficulty LevelMediumHealth IndexJust Enjoy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Walnuts/Pecans1 Pound
 Citron1 Cup (16 tbs)
 Maraschino cherries10 Ounce (1 Package)
 Golden raisins30 Ounce (Two 15 Ounce Package)
 Gumdrops2 Pound (Use Not Spiced Variety)
 All purpose flour6 Cup (96 tbs), sifted (Regular Variety)
 Cinnamon1 1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Soda2 Teaspoon
 Salt1⁄2 Teaspoon
 Butter3 Cup (48 tbs)
 Sugar4 Cup (64 tbs)
 Eggs5 , well beaten
 Canned apple sauce1 Pound (About 1 Can)
 Vanilla2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 20308 Calories from Fat 7627

% Daily Value*

Total Fat 882 g1356.8%

Saturated Fat 385.7 g1928.3%

Trans Fat 0 g

Cholesterol 2508.8 mg

Sodium 4760.9 mg198.4%

Total Carbohydrates 3026 g1008.8%

Dietary Fiber 106.1 g424.2%

Sugars 2004.2 g

Protein 215 g430%

Vitamin A 368% Vitamin C 109.9%

Calcium 158.6% Iron 394.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Line 3 to 4 bread tins using 2 layers of aluminum foil, then 1 layer waxed paper.
2. Sift flour with the cinnamon, cloves, nutmeg, soda, and salt.
3. Coat the citron, raisins and cherries with some of the flour mixture.
4. Put some of the flour mixture on a board and coat the gumdrops with it.
5. Working on the floured board, cut the gumdrops into small pieces (the flour keeps them from sticking to each other).
6. Melt 1 tablespoon of the butter in a small saucepan. Saute the walnuts or pecans in the butter until they are golden brown and crisp.
7. Cool, then coat in some of the flour mixture.
8. Preheat the oven to 300°F

MAKING
9. Cream the remaining butter and sugar together until well blended and fluffy.
10. Combine the eggs, apple sauce, and vanilla.
11. Add apple sauce mixture and flour mixture alternately to the creamed butter and sugar.
12. Stir in nuts, fruit mixture and gumdrops (including any flour from the cutting board.
13. Pour the thick batter and spread into the tins.
14. Bake in a preheated oven for about 2 hours, or until a toothpick inserted comes out clean and the cakes are golden brown.

FINALIZING
15. Remove paper while warm.
16. Once cool, rewrap with aluminum foil and let flavors intensify overnight or two days.

SERVING
17. Warm again or slice cold and serve with tea.

Comments

Anonymous

Anonymous says :

Where's the rest of this recipie ie: flour, eggs, spices etc. Thanks- Ray
Posted on: 31 October 2011 - 6:18pm
Samina Tapia profile page

Samina Tapia says :

Hi Ray, Thanks for pointing out the incomplete recipe. I have completed the recipe for you. DO try it and let me know if you liked it!
Posted on: 1 November 2011 - 9:42am
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