"BEST EVER CHRISTMAS FRUITCAKE"
I have to say, despite all the negativity associated with fruitcake, I received this recipe when I was a teenager from someone who told me it had been in her family for decades, and once I tried it, I would love it, and she was right, I did, and so did everyone I have been making it for all these years later, and I'm hoping you...
Provided by Nancy A.
Categories Cakes
Time 3h15m
Number Of Ingredients 17
Steps:
- 1. Combine in large bowl, raisins, pineapple, cherries, figs,preserves, brandy, and vanilla. Cover, and let stand at room temperature overnight.
- 2. Preheat over to 300 degrees. Grease 3 (approximately 9x5 inch aluminum disposable pans) Add pecans to fruit mixture and set aside.
- 3. In large mixer bowl, beat butter, flour, cinnamon, nutmeg and cloves until fluffy. In medium bowl, beat sugar and eggs until think and fluffy; add to flour mixture, and stir in fruit until well combined.
- 4. Pour into prepared pans, pat down with fingers, and cover tightly with aluminum foil and bake for 2 hours. Remove foil and continue to make an additional 30 to 40 minutes, until done (when toothpick inserted comes out clean) and golden. Cool completely in pans. Cover with aluminum foil. ( may be stored up to 6 weeks)
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