Heirloom Fruitcake Recipes

Steps:

• In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans. , Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. , Bake at 300° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.

Steps:

• Finely chop candied fruits and pecans.
• Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
• Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
• Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
• Set aside.
• Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
• Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
• Mix jelly and rum/juice until smooth.
• Add alternately to batter with dry ingredients.
• Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
• Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
• Bake at 275 F for 3 1/2 hours.
• Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
• Paint on more juice once or twice per week.

Steps:

• In a mixing bowl, cream the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4-in. x 3-5/8-in. x 2-1/4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. Bake at 300 degrees F for 60-65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.

Steps:

• In a mixing bowl, cream the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4-in. x 3-5/8-in. x 2-1/4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. Bake at 300 degrees F for 60-65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.

Steps:

• In mixing bowl, cream the butter, sugar, eggs and honey. Combine dry ingredients; add to creamed mixture alternately with cream. Beat in raisins, dates, apricots and pecans. Pack into two greased and floured 7-3/4"x 3-5/8" x 2- 1/4"-inch loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack.
• Bake at 300 for 60-65 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.