Old Fashioned Southern Fruitcake
As an Amazon Associate, I earn from qualifying purchases.
- 1 (32 ounce) container chopped fruit mixture (candied apples, pineapples, red cherries, green cherries)
- 8 ounces whole green candied cherries
- 8 ounces whole red candied cherries
- 1/2 cup pitted dates, chopped
- 2 cups dark raisins
- 2 cups white raisins
- 1 cup walnuts, chopped
- 1 cup Brazil nuts, chopped
- 2 cups pecans, chopped
- 1 cup pecan halves
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups self-rising flour
- 2 sticks butter, softened
- 1 tablespoon each rum, black walnut and vanilla flavor
- 5 eggs
- 1/2 cup dry sherry (for pouring over the baked cake)
- Pour the mixed fruit, raisins and chopped nuts into a large bowl. Add the 2 cups
all-purpose flour and mix until fruit and nuts are coated with flour.
- Pour a cup of sherry over the nut and fruit mixture. Mix well and cover. Let
set for at least 2 hours.
- Heat the oven to 250 degrees F.
- Combine 1 tablespoon each of walnut, rum and vanilla flavor with eggs, flour,
butter and sugar in a large mixing bowl. Use mixer and mix until batter is smooth.
- Gradually stir the fruit and nut mixture into the batter. If it gets hard to
stir, add about 1/2 cup sherry or water.
- Line Bundt-style cake pans with wax paper. Grease paper lining lightly with butter
or spray oil coating. The mixture will be thick, so use a scoop to stuff the mixture
in the cake pan. Decorate the fruit cake with whole red and green cherries (alternating)
and pecan halves.
- Bake in a preheated 250 degree F oven for 3 hours or until a wooden pick inserted
in the cake comes out clean. Pour sherry over the cake and place in closed container.
- Store in decorative tin.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Fruitcake Recipes