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Aunt Pearl's Famous Fruitcake

Author Verified by Bob

Ingredients

  • 1 pound granulated sugar
  • 1 pound flour
  • 10 medium or 9 large or extra large eggs
  • 1 pound butter
  • 2 1/2 pounds dark raisins
  • 1 1/2 pounds golden raisins
  • 1/2 pound pecans chopped coarsely
  • 1/2 pound candied cherries
  • 1/2 pound candied pineapple
  • 1/2 pound citron (ask Bob)
  • 1/2 pound orange peel
  • 1/2 pound lemon peel
  • 2 nutmegs grated
  • 2 tbsp Rum Extract
  • 2 tsp baking powder
  • 1 teaspoon salt

Fruit Cake Glaze (optional):

  • 1/4 cup light corn syrup
  • 2 tablespoons water

Instructions

  1. Mix all fruit, nuts and butter together.
  2. Let stand overnight.
  3. Preheat oven to 250 degrees.
  4. Mix sugar, flour, eggs, baking powder, rum extract, salt, and nutmeg.
  5. Stir into fruit.
  6. Pour into lined pans and bake for about four hours.
  7. Cover with Glaze. (optional, but recommended...)
  8. Tightly wrap when cooled.
  9. Keeps forever (literally :> )

For the glaze

  1. Bring ingredients to a rolling boil.
  2. Cool.
  3. Pour over cold cake before or after storing.

Recipe Notes

Pour a shot of rum or brandy over each fruit cake once a year or so, it keeps the texture and flavor at peak!