Here's a tried and true original Fruit Cake recipe which my wonderful friend, Shirley, sent to me.. Shirley has generously shared this recipe from her personal cookbook... It's a holiday favorite but can be enjoyed any time of the year...
Thank you very much, Shirley!
Exported from Shirley's Master Cookbook II *
Recipe By : Shirley Arthur
Categories : Cakes
1 pound candied pineapple -- chopped
1 pound candied citron -- chopped
1/2 pound candied cherries -- chopped
11 oz currants -- chopped
1 pound dates -- pitted
1 pound figs -- light
1 pound * pecans -- chopped
1 cup med. syrup
3 tablespoons lemon juice
1/2 cup pineapple -- crushed
1 pound flour
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon clove
1 pound butter
1/2 pound brown sugar
1 1/8 cups sugar -- granulated
1 dozen eggs
1/2 cup molasses -- light
Cut all fruits and nuts and place in a glass bowl.
To make syrup - heat 1/2 cup sugar and 1 cup water till boiling. Then simmer 5 min.
Add 1 tablespoon white corn syrup to hot syrup and pour over fruit with lemon juice and pineapple. Stir, cover, and let stand over night.
Meanwhile, prepare baking pans.
Add next four ingredients and sift.
Cream butter adding sugars gradually. Add beaten eggs then beat until smooth. Now stir in molasses and add flour mixture. Turn batter over fruit and mix with hands.
Bake at 250 degrees until toothpick comes out clean. Approx 1 hour.
* NOTE: I add more nuts and less fruit because I like more of a nut cake with the fruit flavor. Oh, by the way it makes a ten pound cake but I divide it into four smaller ones.