Nana's Fruitcake

Aunt Sue had three fruitcake recipes. This page includes the two versions of Nana's fruitcake—each followed by a set of baking times for different bakeware. I've done some editing for clarity and combined the baking charts. Southern Fruitcake is different enough to go on a separate page. For other Christmas cakes, see Tante Helene's Christmas Stollen in this section and Grandma Jeff's Plum Pudding in Averil's section.

Vanita's Grandmother's Fruitcake

From the title, I’m guessing Aunt Sue used this for a recipe exchange.

Fruit Mixture 1 pound seedless raisins 1/2 pound chopped figs 1/2 pound chopped dates (or any proportion dates and figs up to 1 pound) 1/2 pound almonds or other nuts, chopped 1 pound currants 1/2 pound citron 1/4 pound cherries, halved or quartered 1/2 pound pineapple 1/2 pound candied lemon peel 1/2 pound candied orange peel 1/2 cup grapefruit juice, wine or brandy 1 cup very strong coffee 1/2 cup molasses

Two fruitcake recipes

Mix well and let stand overnight (12 to 14 hours at least, or as long as a couple of days):

For currants, peel, etc, use any combination of fruit up to about 3 pounds. [From the Southern Fruit Cake recipe: 1/2 pound = 1 1/2 cups]. Aunt Sue noted: I use the combination packages and add 1/2 pound of the cherries, plus anything I have left over from last year.

Batter

• 3 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon each: nutmeg, cinnamon, cloves, ginger, or any others you want. I [AuntSue] tend to use more cinnamon
• 1 1/2 cups shortening
• 1 1/2 cups sugar
• 6 eggs

Mix the dry ingredients together and add to the fruit, mixing well to coat.

Cream the shortening. Add sugar and eggs. Beat together until creamy. Add to fruit and flour mixture and mix well (This is a job for husbands!)

Bake 2 to 4 hours in baking pans lined with wax paper. 200–250°F (I think I use 250°). Let stand 10 minutes after taking out of the oven before taking out of pans.

Baking times for fruitcake.

Fruitcake 1969

Fruit Mixture

• 2 pounds raisins
• 1 1/2 pounds chopped dates
• 1+ cup nuts, chopped
• 2 1/4+ pounds containers of mixed fruit
• 8 ounce container cherries
• 1/2 cup brandy
• 1 cup strong coffee
• 1/2 cup molasses

Mix well and let stand overnight.

Batter

• 3 cups flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• about 1/2 teaspoon each: nutmeg, cinnamon, allspice, ginger, cloves
• 1 1/2 cups shortening
• 1 1/2 cups sugar
• 6 eggs

Mix the dry ingredients together. Mix shortening, sugar and eggs. Beat well. Combine all three mixtures.

Bake at 250°F. Let stand for 10 minutes before removing from pans.