The best delicious Linda's Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Linda's Fruitcake recipe today!
Hello my friends, this Linda's Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Linda's Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Linda's Fruitcake.
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2 1/2 c Dates — pitted and chopped
2 c Candied Citrus Peel —
: chopped
2 c Seeded raisins
2 c Seedless raisins
1 1/2 c Currants
1 1/2 c Almonds — blanched
1 1/2 c Maraschino Cherries —
: drained,chopped
1/2 c Maraschino cherry liquid
1/2 c Brandy — or fruit juice
1 cn Crushed Pineapple In Water
19 0z. – 540 ml
2 c Sugar
1 c Strawberry jam
4 c Flour
1 1/2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Cloves
1/2 ts Allspice
2 c Butter
2 c Sugar
12 ea Eggs
1 Brandy
DAY 1 – In a large bowl, mix together dates, peel, raisins, currants,
almonds and drained cherries(reserve liquid). Stir in brandy or fruit
juice. Cover with plastic wrap and let stand at room temperature
overnight. In a saucepan, combine pineapple and two cups sugar.
Bring to a boil, reduce heat and simmer, uncovered, stirring
frequently, 30 – 40 min., or until mixture thickens. There should be
about 2 1/2 c of pineapple misture. Remove from heat, stir in
reserved cherry liquid and jam. Cover and refrigerate overnight. DAY
2 – Generously grease and line 6 9×5 inch loaf pans or three standard
wedding cake pans, with waxed paper, aluminum foil or parchment.
Grease lining. In a bowl, combine flour, baking soda, cinnamon, salt,
cloves and allspice. Add one cup of flour mixture to date mixture
and toss to thoroughly coat fruits. In a large mixing bowl, cream
butter and two cups sugar. Beat in eggs one at a time, blending well
after each addition. Alternately stir small amounts of flour mixture
and pineapple mixture into butter mixture. Mix fruit into batter
well. Spoon batter into prepared pans. Place a large, shallow pan of
water on bottom rack of oven. Fill half full with hot water and
preheat oven to 275. Place loaf pans on middle rack and bake 1 1/2 –
2 hours or until a cake tester inserted in the centre comes out
clean. Remove cakes from oven, cool 10 min. Remove from pans, peel
off paper and cool. Wrap individually in cheesecloth soaked in
additional brandy. Wrap in plastic wrap, then aluminum foil. Store in
a cool place and moisten cheesecloth occasionally with brandy.
Fruitcake can be aged 4-6 weeks then it can be wrapped securley and
frozen.
Yields
6 Servings
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