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Contact me at Mom25dogs@gmail.com

Friday, November 29, 2013

My Aunt Judy's Fruitcake Recipe

Aunt Judy’s Fruitcake

5 lbs diced Candied Fruit 4 cups Sugar
2 ½ lbs Pecan Pieces 14 Eggs
1 box of White (or Gold) Raisins 1 Tbsp Vanilla
5 cups Self Rising Flour 1 cup Orange Juice
1 Tbsp Lemon Extract (or lemon juice) 1 lb melted Real Butter
Mix fruit with flour and nuts to keep them from sinking to the bottom of the pan while baking. Add remaining ingredients. Grease 4 tube pans. Get oven hot, then reduce heat to 225 when you put cakes in. Bake about 4 ½ hours. Make sure pans aren’t touching each other. Wipe off any excess batter from rims so it won’t burn. Pour Rum over the top to help preserve moisture. Makes 4 cakes. Source: Aunt Judy

To do one large fruit cake:
1 (2 lb) container of Candied Fruit (I got it at Walmart)
1 lb Pecan pieces 2 cups Sugar
1 box of White (or Gold) Raisins 7 Eggs
2 ½ cups Self Rising Flour ½ Tbsp Vanilla
1 Tbsp Lemon Juice ½ cup fresh Orange Juice
½ lb melted Real Butter

Mix fruit and nuts with flour to keep them from sinking to the bottom of the pan while baking. Add remaining ingredients. Grease 1 tube pans. Get oven hot, then reduce heat to 225 when you put cake in. Bake about 4 hours. Wipe off any excess batter from rims so it won’t burn. Pour Rum over the top to help preserve moisture. Makes 1 large cake.

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