burdge family dark fruitcake

How To Make burdge family dark fruitcake

• 1

  Grease two standard loaf pans and then line with parchment paper. (grease the parchment paper also) If you wish, you may use 4 small loaf pans. (will cut the baking time down, start checking if done, at 3 hrs)
• 2

  In a large bowl: Cut up citron. orange and lemon peels, and pineapple into small pieces. Cut the cherries in half. Add the nuts and raisins and then dredge all in 1/4 cup flour.
• 3

  Cream together the Crisco and sugar then add the eggs, one at a time, beating well after each one.
• 4

  Soften the grape jelly and combine it with the grape juice.
• 5

  Sift together the flour and all the spices and repeat twice.
• 6

  Add the flour/spices mixture alternately with the grapejuice/jelly mixture to the creamed mixture, beating until smooth after each addition.
• 7

  Pour the mixture over the fruits and nut mixture and mix well.
• 8

  Place a shallow pan filled with 2 cups water on the bottom rack of the oven. (refill with hot water if needed during cooking)
• 9

  Pour the batter into the two prepared loaf pans. Bake for 3-4 hours at 250 degrees or until a toothpick comes out clean.
• 10

  After they cool, soak each (1/4 to 1/2 cup) in either grape juice, rum, or bourbon. (or liquor of your choice) Place each in a plastic bag and age them for a couple of weeks. (re-soak as needed during aging) If you use liquor to soak, do not warp the fruitcake in aluminum foil, as the alcohol will attack the aluminum foil)
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