Burdge Family Dark Fruitcake

Burdge Family Dark Fruitcake

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Penny Burdge

By
@PennyInKC

This is a old family recipe, which we have used for the last 50 years. It produces a heavy, dark, traditional fruitcake. For best results, allow it to age at least 3 weeks.
I usually would make it just before or after Thanksgiving, and serve it at Christmas.
Don't waste it on those that do not like fruitcakes.

Rating:

☆☆☆☆☆ 0 votes

Method:
Bake

Ingredients

  • 4 oz
    citron
  • 4 oz
    candied orange peel
  • 4 oz
    candied lemon peel
  • 8 oz
    candied cherries
  • 4 oz
    candied pineapple
  • 4 oz
    walnuts
  • 4 oz
    pecans
  • 8 oz
    dark raisins
  • 8 oz
    golden raisins
  • 1/4 c
    flour
  • 1 c
    crisco
  • 2 c
    brown sugar
  • 4
    eggs
  • 1/2 c
    grape jelly
  • 1/2 c
    grape juice
  • 2 3/4 c
    flour
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 tsp
    allspice, ground
  • 1/2 tsp
    nutmeg (ground)
  • 1/2 tsp
    ground cloves

How to Make Burdge Family Dark Fruitcake

Step-by-Step

  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)

Printable Recipe Card

About Burdge Family Dark Fruitcake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: UK/Ireland
Other Tag: Heirloom



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