Best Grannys Fruit Loaf Recipes

GRANDMA'S FRUITCAKE

Grandma's Fruitcake image

Grandma's Fruitcake recipe is so yummy. If you're looking for an easy way to make this old fashioned marinated fruit bread, this is it!

Provided by The Typical Mom

Number Of Ingredients 9

Ingredients

1 stick butter (softened)
1 3/4 c sugar
3 eggs
2 c all purpose flour
1 c pecans (chopped)
1 lb fruitcake fruit
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Steps:

You will use one 9x5" loaf pan for this. Spray inside with non stick spray lightly and shake some flour in while patting it around so it slides out nicely when done. Preheat oven to 300 degrees F.
In a bowl whisk sugar, eggs, vanilla together and then add softened butter and whisk until smooth.
In another bowl whisk together dry ingredients. Then slowly incorporate this into your butter, wet, mixture.
Gently fold in fruit and pecans so it is incorporated nicely. Then pour batter into your pan and bake for 1 hour 10 minutes until toothpick comes out clean.
Cool in pan on wire rack for 15 minutes, then loosen slides with a knife and slide out. Set that on your cooling rack to completely cool.
Slice and serve.

Nutrition Facts : ServingSize 1 oz, Calories 330 kcal, Carbohydrate 46 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 61 mg, Sodium 181 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 8 g

EASY FRUIT LOAF

Easy Fruit Loaf image

An easy to make fruit loaf using sultanas or a mixture of dried fruits. Serve buttered with tea or coffee for a change from cookies.

Provided by Jen T

Categories Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

2 cups water
2 cups sugar
2 cups sultanas or 2 cups mixed dried fruit
2 ounces butter
3 cups flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon baking soda

Steps:

Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
Allow to cool for a few minutes then stir in flour and spices and baking soda.
Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
Serve cut in slices and buttered.

Nutrition Facts : Calories 4322.6, Fat 51.2, SaturatedFat 30.2, Cholesterol 121.9, Sodium 1729, Carbohydrate 950.6, Fiber 24.7, Sugar 595.6, Protein 50.5

GRANDMA'S BOILED FRUITCAKE

Grandma's Boiled Fruitcake image

I am posting this for myself, as I only make this once a year - the recipe has often moved since I made it last (or I forgot where I put it). This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist. As this fruit cake contains no alcohol it does not need time to "cure".

Provided by cookingpompom

Categories Dessert

Time P2DT2h

Yield 1 cake, 24 serving(s)

Number Of Ingredients 17

Ingredients

500 g sultanas
250 g raisins
250 g currants
250 g chopped dates
250 g chopped walnuts
250 whole glace cherries (I always add more as this is my favourite part of the cake)
1/2 cup brown sugar
1/2 cup white sugar
250 g butter
1 cup water
1 teaspoon bicarbonate of soda
1/2 cup fresh orange juice
4 eggs, beaten
1 1/2 cups self raising flour
1 1/2 cups plain flour
1 teaspoon mixed spice
blanched almond, to top (optional)

Steps:

Day one.
Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
Day 2.
In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
Cool in the tin, cake is best eaten the day after baking.
Store in an airtight container for upto 5-7 days depending on your humidity.