Homemade Fruitcake Recipes

Easy Fruitcake

• 2 cups flour
• 1 1/2 cup sugar
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1-1lb. can of fruit cocktail
• 2 eggs
• 1/2 cup walnuts or pecans
• 1/2 cup brown sugar

Sift flour, sugar, soda, and salt together. Add fruit, juice, eggs, and nuts. Beat for 3 minutes; pour into a greased 13x9 inch cake pan. Sprinkle brown sugar on top. Bake in a 325 oven for 50 minutes.

Butter sauce:
• 1 cup butter
• 3/4 cup sugar
• 2/3 cup evaporated milk
• 1/2 t vanilla

Boil first 3 ingredients over medium heat for 7 minutes. Add vanilla. Serve hot over cake.
Recipe from a 1997 cookbook

Minnie's Fruit Cake

• 1 1/2 cup sugar
• 1/2 cup lard
• 1 cup raisins
• 1 cup nuts
• 1/2 tsp. each cloves and nutmeg
• 1/2 cup hot water
  Boil for 5 minutes then let cool.
  
  Add:
• 3 cups flour
• 2 tsp. baking powder
• 1 scant tsp. soda
• grated rind and juice of 1 orange

Bake 1 hour 350 degrees (I use angel food cake pan, greased).
See the recipe: Minnie's Fruitcake

Boiled Fruit Cake

• 2 cups raisins (white and regular)
• 2 cups sugar
• 2 cups water
• 2 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 cup shortening
• 1 can fruit cocktail

Mix all the ingredients in a pot except the fruit cocktail. Boil for 5 min. Just before removing pan from flame, add 2 tsp. baking soda dissolved in 1/2 cup of water. Now remove from heat and add the can of fruit cocktail. Let it cool.

Have ready 4 cups of flour with 1 tsp. baking powder. Add to cooked mixture and beat very well. Add nuts or other fruit if desired. Bake 1 hour or until done in 375 oven. Use a tube pan.
Recipe from a 1963 church cookbook

Fruit Cake

• 1/2 cup butter or margarine
• 1 cup sugar
• 1 tsp. each of cinnamon, cloves, and nutmeg
• 2 tsp. cocoa
• 8 oz applesauce
• 2 cups flour
• 2 tsp. baking soda
• 1 cup chopped walnuts
• 1 cup raisins
• 1 cup citrus fruit

First bring raisins to a boil. Set aside to cool. Sift dry ingredients together. Add applesauce. Lastly add nuts, fruit and cooked raisins. Bake in a loaf pan (greased) at 325 F about 1 hour 20 min.
Recipe from a 1963 church cookbook

Unbaked Fruitcake

Blender grate 1/2 cup nut meats and empty into mixing bowl.
Blender crumb 24 graham crackers, 6 at a time, and empty crumbs into bowl.

Into blender put in order listed:
• 6 graham crackers
• 1/2 cup pitted dates
• 1/2 cup coarsely cut dried apricots
Cover and blend on high speed for 16 seconds. Empty into bowl.

Into the blender put:
• 1/4 cup soft butter
• 1/4 cup confectioners sugar
• 2 tablespoons corn syrup
• 1/2 cup orange marmalade
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon cloves

Cover and blend on high speed for 30 seconds, stopping to stir down if necessary. Add mixture to the crumb nut mixture.

Stir in 1/2 cup raisins, 1/4 cup candied citron, and 1/4 cup quartered candied cherries. Mix thoroughly. Add 2 tablespoons rum. Pack into a 3-cup mold and refrigerate for 48 hours before serving.
Recipe from a 1961 church cookbook

Auntie Cotters Loaf Cake

• 2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup raisins
• 1 tablespoon citron
• 1 tsp. nutmeg
• 1 egg
• 1 cup milk
• 1/4 cup butter and 1/4 cup Crisco melted

Mix dry ingredients, add remaining ingredients and mix well. Bake 45 minutes in 350 F oven. Cool and pour over 1 tablespoon Brandy.

When cake is cold, frost with confectioners sugar moistened with a little milk, just to spread. This mix can be mixed with a spoon and does not need an electric mixer.
Recipe from a 1963 church cookbook

Dark Fruit Cake

• 2 cups sugar
• 1 cup shortening
• 2 cups water
• 2 tsp cinnamon
• 1 tsp cloves
• 1 tsp salt
• 1 cup raisins
• 3 cups flour
• 2 tsp baking soda
• 1/2 lb dates
• 1/2 lb mixed candied fruit
• 1 cup walnuts

Boil sugar, shortening, water, cinnamon, cloves, salt and raisins for 5 min. Let cool, sift together flour and soda and dredge dates and fruit in flour mixture and add walnuts. Mix thoroughly.

Line bread pans with brown paper and pour mixture in. Bake at 275 degrees for 2 hours.
Recipe from 1987 SD Special Olympics Cookbook pg 24

White Fruit Cake

• 2 lbs. white raisins, chopped
• 2 c. orange juice
• 4 1/2 c. sifted cake flour
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 lb. diced candied cherries
• 1 lb. diced candied pineapples
• 1/2 lb diced preserved citron
• 1/4 lb. diced candied lemon peel
• 1/4 lb. diced candied orange peel
• 1 lb. almonds blanched and slivered
• 2 c. butter or margarine
• 2 1/4 c. sugar
• 8 to 10 medium eggs (1lb)
• 1 fresh coconut, grated or shredded

*Wash raisins; chop. Combine with 1 c. orange juice; let stand overnight. Save 1 1/2 c. flour to mix with candied fruit and nuts. Sift remaining 3 c. with baking powder and salt. Mix candied fruit and nuts with 1 1/2 c. flour. Cream butter, add sugar; beat well. Add eggs, one at a time, beating well after each addition.
*Gradually add dry ingredients, beating after each addition. Add coconut, floured fruit and nuts, raisins, and remaining orange juice. Beat well.
*Divide batter evenly in 2 well greased 9" or 10" tube pans. Bake in a very slow oven at 250 about 2 1/2 hours, or until done.
*Or bake in 4 greased, paper-lined 9x5x3" pans at the same temperature and for same length of time.
*Cool 30 minutes. Remove from pans; cool completely. Wrap in waxed paper or aluminum foil; store in airtight container in a cool place or freeze.
Recipe from a 1959 Farm Journal Country Cooking Cookbook

Note: To prepare fresh coconut, pierce eyes of shell with ice pick; drain out milk. Heat in a moderate oven (350) 30 minutes. Cool, break shell-meat falls free. Peel off all the crisp brown skin. Grate or shred.

Candied Orange Peel

• 6 medium oranges
• 1 tablespoon salt
• 2 cups sugar

Cut peel of each orange in sixths: loosen from pulp with bowl of spoon. Remove most of white membrane from peel. Add salt and peel to 4 cups water. Weight with a plate to keep peel under water; let stand overnight.

Drain; wash thoroughly. Cover with cold water; heat to boiling. Drain. Repeat 3 times (helps remove the bitter taste).

With shears, cut peel in strips. In saucepan, combine peel (about 2 cups) sugar, and 1/2 cup water. Heat and stir till sugar dissolves.

Cook slowly till peel is translucent. Drain; roll in granulated sugar. Dry on rack. Makes 2 to 2 1/2 cups.
See the recipe: Candied Orange Peel.