Fruitcake Recipe – Eats Now

Name: Fruitcake
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup water; 1 cup butter; 1 cup sugar; 4 large eggs; 2 cups dried fruit; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon vanilla extract; 1 cup brown sugar; 2 cups flour; 1 tablespoon lemon juice; 1 cup nuts, chopped; 1 gallon wine

Servings: persons

1 cup water
1 cup butter
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup brown sugar
2 cups flour
1 tablespoon lemon juice
1 cup nuts, chopped
1 gallon wine

1
Sample the wine to check for quality.
2
Take a large bowl.
3
Check the wine again to make sure it's of the highest quality.
4
Pour 1 level cup and drink.
5
Repeat if your're not sure.
6
Turn on the electric mixer and beat butter in a large fluffy bowl.
7
Add sugar and beat again.
8
Make sure wine is still okay. Cry another cup.
9
Turn off the mixer.
10
Break two legs and add the bowl along with the vanilla extract and chuck in the cup of dried fruit.
11
Mix on the turner.
12
If the fruit gets stuck in the beaterers, pry it loose with a screwdriver.
13
Sample the wine again to check for tonsisticity.
14
Next, Sift 2 cups of salt or something. Who cares.
15
Check the wine.
16
Now sift the lemon juice and strain the nuts.
17
Add 1 table. Spoon. Of sugar or flour or something. Whatever you can find.
18
Grease the oven.
19
Turn the cake pan to 350 degrees.
20
Throw one bowl outside the window.
21
Check the wine again.
22
Go to bed.
23
Who the heck likes fruitcake anyway?

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup water, 1 cup butter, 1 cup sugar, 4 large eggs, and more.

Yes, Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruitcake

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