Mom's Fruitcake Recipe

Name: Mom's Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Our family has been making this for the past 45 years. Friends and family all love it!; Preheat oven to 250-275 degrees.; 2 1/2 cups butter; 4 cups light brown sugar; 8 eggs, beaten; 10 cups flour; 1 tsp. salt; 3 tsp. baking powder; 2 1/2/ tsp. cinnamon; 1 tsp. allspice; 3/4 tsp. nutmeg; 3/4/ tsp. cloves; 2 lb. mixed candied fruit; 2 lb. red candied cherries (leave whole); 1/2 lb. candied pineapple (cut into wedges); 1/2 lb. pitted dates (chopped); 1 lb. golden raisins; 1/2 lb. currants; 2 1/2 lb. walnuts (broken large); 3/4 cup sherry wine; Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill p…

Servings: persons

Our family has been making this for the past 45 years. Friends and family all love it!
Preheat oven to 250-275 degrees.
2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2/ tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4/ tsp. cloves
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine
Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!

1
["Batter will make about 15 lbs.", "Prepare pans according to chart below.", "Grease and line pans with brown paper, waxed paper, or parchment.", "Grease again.", "Cut paper about 1 inch taller than pans.", "Fill pans a little over half full with batter.", "If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist.", "Enjoy!", "Pan sizes and baking chart:", "9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours", "10"" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins", "1 lb.", "coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins", "9 1/4 oz.", "tuna cans: 1 cup batter, bake for 1 hour 30 mins", "No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours", "4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour", "The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.", "Therefore, Food Network cannot attest to the accuracy of any of the recipes."]

5272

kcal

Calories

323

Fat

547

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 21 ingredients. The key ingredients include: Our family has been making this for the past 45 years. Friends and family all love it!, Preheat oven to 250-275 degrees., 2 1/2 cups butter, 4 cups light brown sugar, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom's Fruitcake

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