Christmas Memory Fruitcake
Christmas Memory Fruitcake recipe
Yield
48 servingsPrep
30 minCook
5 hrsReady
6 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
brazil nuts
|
*
|
| 2 ½ | pounds |
raisins, seedless
white and dark |
|
| ½ | pound |
candied cherries
|
|
| ½ | pound |
candied pineapple
|
|
| 1 | pound |
citron
|
|
| ½ | pound |
almonds
blanched |
|
| ½ | pound |
pecan halves
|
|
| ½ | pound |
walnuts
|
|
| ½ | pound |
figs
dried |
|
| 1 | tablespoon |
nutmeg
|
|
| 1 | tablespoon |
cloves
|
|
| 2 | tablespoons |
unsweetened chocolate
grated |
|
| 8 | ounces |
grape jelly
|
* |
| 8 | ounces |
grape juice
|
|
| 8 | ounces |
bourbon whiskey
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | tablespoon |
allspice
|
|
| 2 | cups |
butter
|
|
| 2 | cups |
sugar
|
|
| 12 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
brazil nuts
|
*
|
| 1.1 | kg |
raisins, seedless
white and dark |
|
| 226.8 | g |
candied cherries
|
|
| 226.8 | g |
candied pineapple
|
|
| 453.6 | g |
citron
|
|
| 226.8 | g |
almonds
blanched |
|
| 226.8 | g |
pecan halves
|
|
| 226.8 | g |
walnuts
|
|
| 226.8 | g |
figs
dried |
|
| 15 | ml |
nutmeg
|
|
| 15 | ml |
cloves
|
|
| 3E+1 | ml |
unsweetened chocolate
grated |
|
| 231.2 | ml/g |
grape jelly
|
* |
| 231.2 | ml/g |
grape juice
|
|
| 231.2 | ml/g |
bourbon whiskey
|
|
| 15 | ml |
cinnamon
|
|
| 15 | ml |
allspice
|
|
| 473 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 12 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
Directions
Cut the fruits and nuts into small pieces, and coat them with some of the flour.
Cream the butter and sugar together, adding one egg at a time, beating well.
Add the rest of the flour.
Add the floured fruits and nuts, spices, seasoning, and flavorings.
Mix by hand.
Line a large cake tin with wax paper, grease, then flour.
Pour the mixture into the pan and put it in a steamer over cold water.
Close the steamer and bring the water to a rolling boil.
Lower the heat and steam the cake for about four-and-one-half hours.
Preheat oven to around 250 degrees F, and bake for one hour.
Spread with a layer of vanilla icing if desired.
