The best delicious Mother's Christmas Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mother's Christmas Fruitcake recipe today!
Hello my friends, this Mother's Christmas Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Mother's Christmas Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Mother's Christmas Fruitcake.
What Makes This Mother's Christmas Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mother's Christmas Fruitcake.
Ready to make this Mother's Christmas Fruitcake Recipe? Let’s do it!
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3/4 c Maraschino cherries
.undrained
1 16 oz jar ready to serve
.prunes in heavy syrup, un-
.drained
1 1/4 c Sugar
3/4 c Vegetable shortening
4 Eggs
1 c Chopped walnuts
3 tb Whiskey
1 cn (15 1/4 oz) unsweetened
.crushed pineapple,undrained
4 c Flour
1 tb Cinnamon
2 ts Baking soda
1 ts Ground cloves
1/2 ts Salt
Vegetable cooking spray
1. Drain the cherries, reserving 3 T juice. Cut the cherries in half; set
aside. Drain prunes, reserving 6 T syrup; pit prunes, and set aside. 2.
Cream the sugar, shortening, and eggs at medium speed of a mixer for 2
minutes, or until smooth. Stir in cherries, reserved cherry juice, prunes,
reserved prune syrup, walnuts and next 3 ingredients. Combine flour and
next 4 ingredients; add to creamed mixture, and stir well. 3. Spoon batter
into a 10 inch tube pan coated with cooking spray. Bake at 350F for 1 hour
and 15 minutes, or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes on a wire rack, and then remove from pan
and let cool completely. Store tightly wrapped in heavy-duty plastic wrap.
Yield: 32 3/4″ slices. Note: One 8 oz package of bite-sized prunes can be
substituted for the ready-to-serve prunes. To stew prunes, combine prunes,
and 2 cups of water in a medium saucepan, and bring to a boil. Cover,
reduce heat, and simmer for 10 minutes or until tender. Drain, reserving 6
T cooking liquid to use in place of the 6 T drained syrup.
Calories: 224 (29% from fat); protein 3.7 g; fat 7.1 gm; carb 38.1 gm;
fiber 1.6 gm; Chol 28 mg; Iron 1.4 mg; sodium 126 mg; calc 22 mg.
Yields
32 3/4″slices
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