Since I can remember fruitcake has been part of the holidays. It wasn’t until recently I learned my grandmother (Nanny) used to make it year around. So, here we are, starting a new year and just in case you’d like to do as Nanny did, I thought I’d provide you with the recipe. 🙂 Of course, you can always tuck it away for the holidays later this year. It’s a tried and true recipe and I’ve found fruitcake can be enjoyed in the morning with coffee or in the afternoon with tea. Enjoy!
6 oz. butter
3/4 cup white sugar
1/8 lb. candied cherries, cut in half
1 lb. mixed candied fruit (pineapple and citrus are suggested), in thin slices
1 lb. raisins
2 cups all-purpose flour
1/4 teaspoon salt
1 cup nuts (I used pecans, almonds would work nicely too)
Heaping cup sweet sherry (or you may use brandy or rum)
Rinse the candied fruit with boiling water. Soak the fruit and nuts overnight in 1 cup of sherry. Stir occasionally. Drain the fruit the following day.
Flour fruit with 1 cup of flour so it doesn’t stick to the bottom of the fruitcake. Butter loaf pan and line with buttered parchment paper.
Cream butter, sugar, salt, and eggs. Add remainder of flour. Add marinated fruit and nut mixture. Bake in parchment lined pan. Pour enough sherry over cake to cover sparingly before baking. Bake at 275 degrees for 2-3 hours with a pan of water in the oven. Check closely after 2 hours.
Let the fruitcake sit in the pan to thoroughly cool, then remove from the pan and remove the paper. Use a sharp knife to cut the fruitcake. Makes two loaves.
Sweet Notes: This recipe was originally called “Light Christmas Cake” by my grandmother, Eileen Richmond.