Mom's Fruitcake3 Reviews
“This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer.” - by Sharon
Original recipe yields 3 - 8 x 4 inch loaf pans
- Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
- Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
- Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
- Sift the flour and baking soda together.
- Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
- Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.
Amount Per Serving (30 total)
- 393 cal
- 12.3 g
- 67.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Fantastic!! Tried it first time today and the number of folks in my house that like fruitcake has gone WAY up!!..." See more"
"I made this recipe last year and it was great. Made it again this year and it's only just come out of the oven. I'm disappointed because I forgot to add the walnuts! Just rereading the directions a..." See morend it seems like there is not a direction to add the walnuts to the mix. Can the recipe be amended to include this step so we don't forget next time? What's a fruitcake without nuts?"
"Every Christmas our family could hardly wait for my mother to make her delicious fruitcake. I'm not a fan of fruitcake but I loved hers. Mom passed away a few months ago and her infamous fruitcake was..." See more mentioned more than once at her funeral. We never thought we would be without our mom or her wonderful fruitcake. I'd never made fruitcake before but decided to try baking some for my sister and brother for Christmas. When I inquired after Mom's recipe, no one could find it. After reading through 20+ fruitcake recipes I came upon "Mom's Fruitcake Recipe". What sold me was "no citrus fruits but lots of cherries, gum drops (my favorite), raisins, nuts and spices. I immediately made a double batch. It tasted just like my mom's. Wonderful! That was three weeks ago and it's all gone. Today is 12/9/12 and I'm making a triple batch tonight. Everyone who has tasted it loved it. Even those who didn't like fruitcake like this one. My sister, brother and I thank you so much, Sharon, for keeping our Mother's memory alive by sharing this recipe with us all. I did make a couple of changes. I did hear my mom say once that she put applesauce in her fruitcake so I substituted applesauce for apple jelly and orange juice for brandy."
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