I need a good fruit cake recipe?

GRANDMA'S WHITE FRUIT CAKE





Preheat oven to 275 degrees (slow).


Mix together:








1 c. cooking oil (such as Wesson)


1 1/2 c. sugar


4 eggs





Beat vigorously with spoon or electric mixer for 2 minutes. Sift together:





2 c. sifted Gold Medal flour


1 tsp. double action baking powder


2 tsp. salt





Stir in oil mixture alternately with 1 cup pineapple juice, apple juice or orange juice.


Mix in separate bowl:








1 more c. sifted flour


1 c. thinly sliced citron


1/2 c. thinly sliced lemon peel


1 c. candied pineapple, cut in pieces


1 1/2 c. whole candied cherries


3 c. seedless white raisins (1 lb.)


3 c. nuts, in lg. pieces





Then pour the batter over floured fruit. Line with brown paper 2 greased and floured loaf pans, 8 1/2'; x 4 1/2'; x 2 1/2';. Pour batter into pans. Place a pan of water on lower oven rack.


Bake cakes 2 1/2 to 3 hours in slow 275 degree oven. After baking cakes let cakes stand for 15 minutes before removing from pan. Cool thoroughly on rack without removing paper. When cool, remove paper.





Soak cakes with apricot or peach brandy by brushing with a pastry brush. Store by wrapping tightly in aluminum foil. Keep in dry area until ready to use.





This is a 50 year old Gold Medal recipe. It makes a great wedding or Christmas cake. May be decorated with candied fruit.








DARK DELUXE FRUIT CAKE:





Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar. Add to dry ingredients:





2 tsp. cinnamon


2 tsp. allspice


1 tsp. cloves





In place of fruit and nuts use:





1 c. sliced citron


1 c. candied pineapple


1 1/2 c. candied cherries


1 c. raisins


1 c. chopped figs


3 c. coarsely chopped nuts





Bake as above.





Yummy!!!!!!!!!I need a good fruit cake recipe?
A lot of people think there's no such thing as a GOOD fruit cake recipe...I need a good fruit cake recipe?
This is my great-grandmother's recipe. She owned and ran a restaurant during the Great Depression, and used to make this at Christmas time. She made it every year until she died, then my mom took over making it. It's SO much work, but well worth it!





Candied Fruit Cake





1 1/2 lbs pitted dates


1/2 lb yellow candied pineapple


1/2 lb green candied pineapple


1 lb whole candied cherries


2 cups flour


2 teaspoons baking powder


1/2 teaspoon salt


4 eggs


1 cup sugar


2 lbs pecan halves





Preheat oven to 275 degrees.





Grease two loaf pans and line bottom and sides with parchment paper.





Chop all fruit (except cherries) into small pieces.





Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.





Bake in center of oven for 1 1/2 hours.





Remove from pans to cool on rack, and keep in an airtight container.
Creole Christmas Fruit Cake with Whiskey Sauce Recipe


The Essence of Emeril ( need I say more )








For the Simple Syrup:


1 cup granulated sugar


1 cup water


1 1/2 tablespoons lemon zest, cut in strips


2 tablespoons lemon juice





For the Cake:


1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots


1/2 pound, (2 sticks) unsalted butter, at room temperature


1 cup plus 2 tablespoons granulated sugar


2 ounces almond paste


4 large eggs


1/2 cup Grand Marnier, or other orange-flavored liqueur


2 cups bleached all-purpose flour


1 teaspoon baking powder


1/8 teaspoon salt


1/8 teaspoon ground cinnamon


Pinch freshly grated nutmeg


1/2 cup slivered almonds, toasted


1/2 cup pecan pieces


1/2 cup walnut pieces


1/4 cup bourbon





Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.





Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.





Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.





Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.





Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.





Preheat the oven to 350 degrees F.





Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)





Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.





Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.





For the Whiskey Sauce:


3 cups heavy cream


1/2 cup bourbon


1/2 cup granulated sugar


1/4 cup plus 2 tablespoons cornstarch





Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.





In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.





The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.
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It has recipes for quite a few tasty cakes that can be prepared easily from home ..
BISHOP CAKE (FRUIT CAKE)





1/2 lb. butter


1 cup sugar


5 eggs, beaten


4 cups pecans, broken


1 cup yellow candied pineapple


3/4 cup flour


1/2 teaspoon baking powder


2 tablespoons lemon extract


2 tablespoons vanilla extract


3/4 lb. candied red cherries or candied mixed fruit





Cream together butter with sugar. Add well-beaten eggs and mix.


Coarsely chop pineapple and break pecans (may substitute walnuts).





Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.





Combine the remaining flour (leftover from dredging) with baking powder. Mix with creamed butter mixture, adding lemon extract and vanilla.





Grease and flour an angel food pan well, tapping out excess flour.





Bake for 30 minutes at 300掳F. Reduce temperature to 250掳F and continue cooking for an additional 2 1/4 hours.





When cake has cooled, place into a tin with a tight fitting cover.





Place a small glass into the center of cake and fill with rum.





Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.