Mom's Fruitcake
Author: 
Recipe type: Candies, Christmas
Prep time: 
Cook time: 
Total time: 
Serves: Yield: 1 angel food fruitcake or 2 bread pan fruitcakes
 
Fruitcakes bursting with candied cherries, candied pineapple, raisins, dates, walnuts and almonds.
Ingredients
  • 8 oz. sliced almonds
  • 3 cups walnuts (can also use pecans)
  • 1 cup pitted whole dates
  • 1 cup golden raisins
  • 1 cup red cherries
  • 1 cup green cherries
  • 1 4 oz. container assorted candied pineapple
  • 1 1/4 cups flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 7 eggs
  • 1 oz. bottle brandy flavoring
Instructions
  1. Preheat oven to 300 degrees.
  2. Grease a 10 inch angel food pan or 2 loaf pans. Line bottom with parchment paper. Grease pan and paper.
  3. Mix all of the dry ingredients together, set aside.
  4. Add all of the fruits and nuts to a large bowl. Do not cut up fruits or nuts.
  5. Beat the eggs with the brandy flavoring until light. Pour over the fruit and nuts, mix thoroughly.
  6. Spoon into prepared pan. Press down firmly with your hands on the fruit. The batter won't cover the fruit.
  7. Bake for angel food pan cake for about 2 hours. Check it after 1 hour and 30 minutes. A tester should come out clean. It only takes about a hour to bake the bread pan ones. Cool for 10 minutes and remove from pans. Cool completely. Wrap in saran wrap and then in foil. Refrigerate until ready to serve.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/12/07/moms-fruitcake/