Mama’s Fruit Cake

This is the only Christmas fruitcake I ever liked, and still is as far as I know. All those fruitcase jokers just don’t know what they’re talking about, or they haven’t tasted this one! Look at the ingredients. What’s not to like?


5 large eggs, well beaten
½ pound butter
1 cup white sugar
1 ¾ cups flour
½ teaspoons baking powder

1 pound glazed cherries
1 pound glazed pineapples
4 cups of coarsely chopped pecans
2 tablespoons vanilla extract
2 tablespoons lemon OR almond extract

Cream butter and sugar until fluffy. Add well beaten eggs, and blend into creamed mixture. Chop nuts and fruits and blend together with a small amount of the flour. Sift the balance of the flour and the baking powder together. Fold into eggs and butter mixture; add flavorings and mix well. Fold in the fruit and nuts. Mix well. Pour into paper lined tube pan (or lightly spray the pan with a baking spray like Pam).

Place cake into cold oven and set the temperature to 250 F. Bake for 3 hours. (The house will smell wonderful after a bit.) Cool in pan.

The longer this sits, tightly covered with plastic wrap, the more moist and tasty it gets. Another option, which my mother often did, although I rarely do and actually like it better without, is a daily soaking of the “spirit” of choice (she used bourbon), re-wrap it in cheesecloth (preferably) or foil. Repeat dousing periodically for a lip-smacking good and moist cake.

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