Okay...this is for all you
fruitcake haters out there. You just THINK you hate fruitcake. What you
hate is the IDEA of fruitcake being a mass-produced, dry brick that
tastes like something that's been sitting in the back of your
grandmother's pantry for 18 years. But fresh fruitcake can't be beat!
And if you don't care for candied fruit, then use dates instead. Add in
some dried apricots or cranberries. There are so many options. Please
don't say you hate it until you try THIS!! It's moist and crazy good.
I've been using this recipe for years and years...it's just perfect!!!
And yup... it's my dad's favorite.
My Dad’s Favorite Fruitcake
3 cups flour
1 ½ cups sugar
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup orange juice
1 cup vegetable oil
4 eggs
¼ cup dark corn syrup
2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves
Preheat oven to 275 degrees.
Line two loaf pans with foil and spray with cooking spray.
Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.
Stir in fruits and nuts.
Divide mixture into prepared pans.
Bake 2 ½ - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.
Brush with glaze. (Recipe follows)
Wrap in plastic wrap and store in the refrigerator.
Glaze: (optional)
½ cup sugar
½ cup water
Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.
Here's what you need for
the yummiest fruitcake ever!
Stir together the dry ingredients.
Then mix the wet together.
Include the eggs in this step.
Mix the wet and dry together.
Then add the fruits and nuts.
Line your pans with foil then
spray them WELL with cooking
spray. I show large and small pans
here but I used two large and one
small. I just shorted the large pans
a little bit to make a small one, too.
Pour the batter into the prepared pans.
Bake it up and brush with the
glaze if you want! So good!!
My Dad’s Favorite Fruitcake
3 cups flour
1 ½ cups sugar
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup orange juice
1 cup vegetable oil
4 eggs
¼ cup dark corn syrup
2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves
Preheat oven to 275 degrees.
Line two loaf pans with foil and spray with cooking spray.
Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.
Stir in fruits and nuts.
Divide mixture into prepared pans.
Bake 2 ½ - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.
Brush with glaze. (Recipe follows)
Wrap in plastic wrap and store in the refrigerator.
Glaze: (optional)
½ cup sugar
½ cup water
Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.
Here's what you need for
the yummiest fruitcake ever!
Stir together the dry ingredients.
Then mix the wet together.
Include the eggs in this step.
Mix the wet and dry together.
Then add the fruits and nuts.
Line your pans with foil then
spray them WELL with cooking
spray. I show large and small pans
here but I used two large and one
small. I just shorted the large pans
a little bit to make a small one, too.
Pour the batter into the prepared pans.
Bake it up and brush with the
glaze if you want! So good!!
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