cousin mabel's fruitcake
My husband's cousin, Mabel, sent her famous fruitcake recipe to me because she knows that I love to bake. She's been making it for over 50 years! Please read the recipe through before baking as Mabel makes the 2nd bowl a day or two ahead of time before combining with the first bowl then baking. I made it all at the same time. Mine seemed a bit dry but was better after a day or two. I froze some and it tasted great after thawing.
prep time
cook time
method
Bake
yield
Ingredients
- 1ST BOWL
- 2 sticks oleo (margarine) or butter
- 1 1/4 cups sugar
- CREAM TOGETHER, THEN ADD
- 6 large eggs
- MIX ALL ABOVE INGREDIENTS WELL
- 2ND BOWL
- 3 cups all purpose flour
- 2 cups nuts, chopped (pecans or walnuts)
- 6 ounces candied pineapple
- 6 ounces red cherries, candied
- 6 ounces green cheeries
- 1 cup golden raisins, soaked in hot water then drain and add to flour mixture
- 1 teaspoon lemon extract
- 1 teaspoon orange extract
- 1 teaspoon almond extract
How To Make cousin mabel's fruitcake
-
Step 1Prepare ingredients in the 2nd bowl a day or two ahead. Dough will be stiff. (Store in refrigerator until ready to combine with 1st bowl.) -
Step 2Grease and flour "ring" (tube) pan.
-
Step 3Combine Bowl #1 with Bowl #2 and mix well.
-
Step 4Bake at 300-320 degrees for 1 to 1 hr & 20 mins. or until cake leaves the side of 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!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes