Mom&#39;s Fruitcake Popular Recipes

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Mom's Fruitcake

"This is the fruitcake my mother crafted from the time I changed into a touch girl. It isn't full of the citrus culmination, and I've in no way met every person who failed to adore it. Originally submitted to CakeRecipe.Com. You can use fruit juice in preference to the brandy, in case you prefer."

Ingredients :

1 cup dried currants
2 cups raisins
1 cup candied cherries
1 ounce small gum drops, no licorice ones
2 cups pitted dates, reduce in half
1 1/four cups chopped walnuts
1 teaspoon floor cinnamon
1 teaspoon ground cloves
2 teaspoons ground allspice
1/four cup brandy
1 cup apple jelly
2 cups boiling water
1 1/four cups butter
3 cups white sugar
7 eggs
1 teaspoon vanilla extract
5 cups all-cause flour
1 teaspoon baking soda

Instructions :

Prep :	Cook : 30M	Ready in :

Pour boiling water over raisins and currants to cowl. Let steam for five minutes, then drain. In a completely big bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to combination. Cover and permit stand in a single day.
Preheat oven to 275 levels F (one hundred thirty five degrees C). Grease three 8x4 inch loaf pans.
Cream the butter and the sugar together till light and creamy. Add the eggs separately, mixing nicely after each one. Stir in the vanilla.
Sift the flour and baking soda together.
Add the flour aggregate alternately with the fruit aggregate to the creamed mixture. Pour evenly into three loaf pans.
Bake at 275 stages F (one hundred thirty five degrees C) for two-1/4 to three hours or until a toothpick inserted inside the center of the loaves comes out smooth.

Notes :

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