carolyn's christmas fruitcake
This is an old recipe that my mother-in-law has made every Christmas for many, many years. I have no idea where the recipe originally came from but I can tell you that if you hate fruit cake, there's a good chance that you'll love this one. It doesn't have the orange peel and other ingredients that can give fruitcakes a bitter taste that most people simply don't care for. This cake is sweet, very moist and delicious. It's the only fruitcake that our family will actually eat. If you don't care for fruitcake, give this one a try. You'll be surprised!
prep time
15 Min
cook time
2 Hr 30 Min
method
Bake
yield
Makes a 10" cake
Ingredients
- 2 cups sugar
- 6 large eggs
- 1/2 pound butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 1 pound candied pineapple
- 1/2 pound candied red cherries
- 1/2 pound candied green cherries
- 1 pound golden raisins
- 1/2 pound chopped pecans
- 1/2 pound grated coconut
- - juice from 1 orange
How To Make carolyn's christmas fruitcake
-
Step 1Preheat oven to 275 degrees. Grease and flour or coat a 10" tube pan with cooking spray, set aside.
-
Step 2Mix together sugar, eggs, butter and vanilla until mixed well. Combine flour and salt. Add to sugar/egg mixture and mix thoroughly by hand, DO NOT use a mixer at this point!
-
Step 3Using your hands, mix in candied fruits, nuts, coconut and orange juice. When mixed spread into tube pan. Bake 2 1/2 hours. At 2 hours, check with a tooth pick. Cake is done when tooth pick comes out clean. Cool completely before removing from pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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