Best Fruit Cake Recipe
If you are a lover of fruitcake that is more fruit and nuts than cake, you will surely enjoy the centerpiece of my dessert table. The recipe was handed down from my Aunt Jet, who, though she was a good cook, only made one dish that outranked my mother, fruitcake. “Try it: you’ll like it!”
1 Very large mixing bowl
1 Regular size mixing bowl
1 Small mixing bowl
1 tube cake pan
1 lb pecan halves
½ lb walnut halves
¾ lb whole candied cherries (red & green)
½ lb Diced candied pineapple
1½ Cup light raisins
3 Cups plain sifted flour
1 Cup butter or margarine
1 ½ Cup sugar
1oz. Bottle lemon extract
¾ teaspoon Baking powder
Light corn syrup if not using wine
Pour cherries in large bowl. Add nuts, pineapple, and raisins. Toss with one cup sifted flour. Set aside.
Cream together 1cup butter and sugar till light and fluffy. Add eggs, one at a time. Mix after each egg. Stir in lemon extract.
Sift together the 2 cups flour and baking powder. Add, in thirds, to cream mixture. Mix well. Add batter to fruit, mixing well to cover all fruit and nuts.
Transfer batter to a well-greased 10inch tube pan. Cover tightly with foil. Place a pan of hot water on the bottom oven rack. Bake cake at 300 degrees for 2 ½ hours. Remove foil and bake 3-5 minutes. Spread on syrup. Wrap in cheesecloth.