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Grandma’s Fruitcake Recipe


1 cup water
1 cup sugar
4 large eggs
1 cup butter
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
juice from 1 lemon
1/2 cup nuts
1 gallon whiskey

Sample the whiskey to check for quality.Get a large bowl.
Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink. Repeat.
Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.
Add 1-teaspoon sugar and beat again.
Make sure the whiskey is still okay. Cry another tup.
Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the fried droot gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity.
Next, sift 2 cups of salt. Or something. Who cares?
Check the whiskey.
Now sift the lemon juice and strain the nuts.
Add on table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees.
Don't forget to murn off the bixer. Frow the bowl out the window.
Check the whishkey again.
Go to bed. Who the heck likes fruitcake anyway?

Chris C wrote:Grandma’s Fruitcake Recipe

That was cute. I love fruitcakes. They make excellent wheel chocks.

All kidding aside, Tom, I hear people talking about how bad fruitcakes are, but my "real" grandmother could make a fruitcake people would line up for. She had a bakery in her home, and man could she make marvelous fruitcakes. I've never had one before or since her's that were edible!

Homemade fruitcakes are actually very good. Especially when they are loaded with liquor!

asianflava wrote:Homemade fruitcakes are actually very good. Especially when they are loaded with liquor!

...my wife(aka the poor girl) makes a rum fruit cake...at my request, she leaves out thr red/green stuff and adds extra nuts...mmm mmm mmm good
madjack

Fruitcake...

madjack wrote:...my wife(aka the poor girl) makes a rum fruit cake...at my request, she leaves out thr red/green stuff and adds extra nuts...mmm mmm mmm good
madjack

I thought you were going to request she leave out the fruitcake.

bledsoe3 wrote:

madjack wrote:...my wife(aka the poor girl) makes a rum fruit cake...at my request, she leaves out thr red/green stuff and adds extra nuts...mmm mmm mmm good
madjack

I thought you were going to request she leave out the fruitcake.

...hey, no matter what, ya gotta have somethin' to eat ..........................................................

I'm not promising my grandmother actually followed the recipe I posted, but I'm pretty sure the "gallon" was in there! DANG that was good fruitcake!

Check this one out. Bought 2 year before last. I thought they were good.

http://www.monasteryfruitcake.org/produ ... tcakes.asp

Or was it this one - can't remember.

http://trappistmonks.com/



g

Chris C wrote:I'm not promising my grandmother actually followed the recipe I posted, but I'm pretty sure the "gallon" was in there! DANG that was good fruitcake!

I'm thinkin' maybe the whole family was sitting around the table watching her make the cake hence the need for an entire gallon. YIKES!! I imagine that was good fruit cake.... or not... it surely wouldn't matter!

Hey I live in the Fruitcake capital of the world (in more ways than one) you can build a house with these things.
[/url]http://www.claxtonfruitcake.com/[url]

David

My Grandmother made the best. But she passed years ago. Here is the absolutly best. I have to have one every year.
http://www.collinstreet.com/pages/deluxe_fruitcake

Yesterday I posted a similar receipt for Christmas cookies, I just erased it but what I noticed is in my receipt was a quarter Tequila vs. a Gallon Whiskey in this one, at the end it’s the same effect, that means Tequila is stronger, so more value for your money.

Be Happy
Raul

They don't call it to-kill-ya for nothing ...



Citron peel and green maraschino cherries are what make most fruitcakes inedible.

Here is a good recipe for a festival cake. It's old and works a lot like a Powerbar.
In a bowl soak a dozen dried apricots, half a dozen dried apples, two handfuls of dried cranberries and two handfuls of golden raisins in a quarter cup of good rum, warmed, for at least an hour (up to overnight).
Get six large carrots; peel and parboil, then mash (as you would potatoes) to a smooth paste, and beat in half a cup of heavy cream. Set aside. Toast a cup of flour in a dry skillet until it is the color of pecans. Grind a cup and a half of old-fashioned oats to flour and toast that similarly. Sift the toasted flours together with a teaspoon each of fresh-ground nutmeg, mace, allspice, and clove, a half-teaspoon ground cardamom and two teaspoons of fresh-ground cinnamon. Cream a stick of room-temperature butter with half a cup of honey; beat in the flours alternately with three eggs beaten with a half-teaspoon of fresh finely minced lemon zest and the juice of one lemon. Fold in the soaked fruit and mashed carrots and a cup of chopped hulled pecans. Spread in a greased floured cake pan and top with rows of pecan halves pressed into the top of the dough. Bake at 350F for about 45 minutes or until a toothpick inserted in center comes out dry. Let cool in pan.

Serve warm with ice cream or whipped cream or cool, slice and toast, then serve with the following sauce:
beat a tablespoon of good spiced rum and a half-teaspoon of vanilla extract into a 1-lb box of powdered sugar; once it is incorporated, cream in 8 oz of fat-free cream cheese.