Wednesday, December 10, 2008

Texas Fruitcake

We've all received one of those terrible canned fruitcakes as a gift,
but here is one you'll be proud to bring out and share with friends or give as a gift. I'm not crazy about fruitcake, especially the dark ones with more fruit than cake, but I love the the ones made from this recipe. It came from a cookbook of Favorite Recipes of Home Economics Teachers. I taught Home Economics for 30 years in Texas and we sold these cookbooks back in the 60s and 70s. I've used this recipe since 1970. The first time I made it my daughter was a baby and I've been hooked ever since.

1/2 lb. candied pineapple
1/2 lb. candied cherries
1/2 lb. raisins1/2 lb. chopped dates
4 to 5 oz. candied orange peel or sliced candied orange slices
2 lbs. shelled pecans
1/2 lb. shelled walnuts
5 C. flour
1 & 1/4 lb. oleo
2 C. white sugar
1 C. brown sugar
6 eggs
3/4 t. soda
1/2 C. molasses
3/4 C. apricot preserves
3/4 t. cloves
3/4 t. allspice
3/4 t. nutmeg
3/4 t. cinnamon


Cut fruit; dredge fruit and nuts in 1/2 C. flour. Cream oleo & sugars; add eggs, and beat. Mix soda and molasses; stir into sugar mixture with preserves. Add flour and spices (sifted together); add nuts and fruit. Grease two tube pans; line with waxed paper. Grease paper. Turn batter into pans; put pan of water on bottom shelf of oven. Bake 4 hours at 250 degrees.

I use my turkey roaster to mix this all together as it's the largest thing I have. Nothing else seems big enough.

I hope you'll give it a try and your family enjoys it as much as mine does.

Merry Christmas to you and your!

Linda

2 comments:

  1. Well, I love fruitcake and my dh does, too. We're the handful of people in the world who do. I used to make fruitcakes and my kids liked it, too. Now, I rarely bake anything. But this recipe made me want a slice of fruitcake. You know when we loved it best? For breakfast with a good cup of black coffee. Yum! Celia

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  2. I love it for breakfast too with a dollop of whipped cream. We must be related!!!

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