This is the fruitcake that my Mother, Margaret Marie Roth, made every year to
give away to family and friends at Christmas-time. My Mother never soaked the
cheesecloth with wine as she used the glaze, but when I make them I don't glaze
them. Instead I soak the cheesecloth with rum and keep adding rum to the
cheesecloth every day and re-wrapping the cakes. I also do not care for citron,
so I omit it.
1 cup Wesson oil
1 1/2 cups brown sugar, packed
2 cups sifted Gold Medal flour
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon cloves
1 cup pineapple, apple or orange juice
1 cup more sifted flour
1 cup thinly sliced citron*
1 cup chopped candied pineapple
1 1/2 cups whole candied cherries**
1 cup seeded raisins
1 cup chopped figs or dates
3 cups coarsely chopped nuts
2 tablespoons brown sugar
1 tablespoon corn syrup
2 tablespoons water
Cake: Heat oven to 275 degrees F. Grease and flour two 8 1/2 x 4 1/2 x 2
1/2-inch loaf pans, then line with brown paper.
Combine Wesson oil, sugar and eggs. Beat vigorously with electric mixer
for 2 minutes.
Sift the 2 cups flour with baking powder, salt and spices. Stir into the
oil mixture alternately with the fruit juice.
Mix the other cup of flour with the fruits and nuts. Pour batter over fruit,
Turn into prepared loaf pans.
Place a pan of water on lower oven rack.
Bake cakes for 2 1/2 to 3 hours.
For a fancy touch, glaze cakes.
Glaze: Combine all ingredients in a saucepan. Boil for 2 minutes. Brush
over cakes. Decorate with candied fruit, if desired.
After cakes have cooled, wrap in wine-soaked gauze, then wrap in aluminum
* Since I do not care for citron, I leave this out of the fruitcake.
** Use both red and green.
From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.