Mom's Fruitcake
Prep
30m
Cook
1h 30m
Wait
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Fruit cake
| 1 8 ounce pkg dates, chopped |
| 1 4 ounce container candied pineapple |
| 1 4 ounce container candied green cherries |
| 1 4 ounce container candied red cherries |
| 1 cup white raisins, soaked (See below for directions) |
| 1 1/2 cups walnuts or pecans, chopped |
| 1 cup flour |
| 1 tsp baking powder |
| 1 tsp salt |
| 1 tsp cinnamon |
| 1/4 tsp cloves |
| 2 1/2 cups graham crackers, finely crushed (about 2 packages) |
| 1 1/4 cup real butter |
| 1 cup brown sugar |
| 6 large eggs |
| 2 Tbs rum extract |
| 2 Tbs vanilla |
Mom's Fruitcake Directions
- Line loaf pans with parchments then grease with shortening and set aside.
- Pour 1 cup boiling water over the raisins, let it absorb the water till raisins are plump.
- When ready to use, drain water from raisins and place on paper towl and pat dry excess water.
- In a large bowl, combine dates, candies pineapple, red and green cherries.
- Drain the raisins and add to bowl
- Add flour, baking powder, salt, cinnamon, cloves to sifter and sift into the date and fruit mixture
- Add the crushed greham crackers
- In a seperate bowl, beat the butter and brown sugar until combined.
- Add the eggs and beat til fluffy
- Add the vanilla and rum extract.
- Beat till well combined.
- Fold into the fuit and flour mixture until well combined.
- Pour into prebared loaf pans and put into a 325° oven
- Bake for 1 1/4 to 1 1/2 hours
- Cool in pan for 30 minutes.
- Remove parchment from cake.
- Wrap in plastic wrap AND aluminum foil andstore in regrigerator
- Best if eaten 1 month or more after making. (You can freeze it.)
Notes
Mom says that Mexican vanilla is the best to use with this recipe
