Grandmas Fruitcake

Here is the recipe that my grandmother brought with her and her family left Russia in the early 1900″s.
As a kid around 1920’s or so, while living on a farm in Pennsylvania, which at that time there were a fantastic amount of men and women who arrived from Europe, you needed to have the ability to do for yourself, she heard from her mom how to make a delicious white fruit cake, a white fruitcake is a fruitcake that doesn’t have any molasses, molasses which is very sour, not needing the molasses in the fruitcake gives it a lighter color, this gives it the title white fruitcake.

This fruitcake at the days where my mother lived as a kid with her parents this was just made during Christmas since the only time you might get walnuts, cherries, and some other ingredients was in the fall of this year, remember today they didn’t go to the shop to purchase what they wanted, they needed to grow them, raisins were dried by individuals themselves, they even had to shell their particular walnuts, and candies their particular cherries, and these the coconut and pineapple I really do believe they should have bought.

To keep with tradition that the only time of the year I make or sell this fruitcake is through the Christmas holidays, and In my thoughts you cannot get a much better fruitcake. Here we go today collect your components and place them on your table, all components need to be at room temperature.

1 pound butter
12 eggs
1 pounds. sugar
1 pound flour
1 lb white raisins
1 pound walnut meats
1 pounds. Red and green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tbsp of baking soda dissolved in? Cup warm water
2 cups brandy–any manufacturer

Soak the raisins, walnuts, cherries, coconut and lemon with two cups brandy overnight in a stainless steel bowl.
In a 5 quart mixing bowl cream sugar and butter then add eggs gradually , then add your flour and combine well, add the baking soda and water and mix a minute longer, add the other ingredients and blend until well mixed.
Now you’re going to bake it at a two pound pan, or in the pan of your selection, foil or hard pan, line the pan with wax paper or baking paper or even a pan lining the magnitude of this pan. To get a two pound pan, Put 1 pound 12 ounces of this mixture in the pan and level it with a spoon, then don’t bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, is based on your oven and how brown you want it.
It’s performed when a select is put in the middle and it comes out clean. Allow it to cool on a rack for a while and then sprinkle it with 1 oz of brandy and then another ounce when it’s cool and then pack it away for about 3 days in your refrigerator and then?Enjoy it? .

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