Moma B's Fruitcake

Moma B's Fruitcake

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June Butts

By
@junieb

This is my husband's mom's recipe and has been in the family as long as he can remember. She gave it to all her children and I have been making it every Christmas since our marriage in 1957. It is a very simple recipe and is well worth the baking time.
I hope you enjoy it as much as we do.

Rating:

★★★★★ 1 vote

Comments:
Serves:
25-30 people
Prep:
15 Min
Cook:
3 Hr

Ingredients

  • 5
    large eggs
  • 1/2 lb
    butter, room temperature
  • 1 c
    sugar
  • 1 3/4 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1 lb
    glazed red cherries
  • 1 lb
    glazed pineapple
  • 4 c
    pecans
  • 2 Tbsp
    lemon extract
  • 2 Tbsp
    vanilla extract

How to Make Moma B's Fruitcake

Step-by-Step

  1. Beat butter well, then gradually add sugar, eggs, fruit and dry ingredients. Add pecans. Bake in greased and floured tube pan that has been lined with wax paper at 250 degrees for 3 hours.
    OPTIONAL: Wrap in cheese cloth that has been soaked in your favorite wine or whiskey. Store in a cool place. Will keep for 3 weeks.

Printable Recipe Card

About Moma B's Fruitcake

Course/Dish: Cakes
Hashtags: #heirloom #Heirlooms



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