The best delicious Tom Lester's Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tom Lester's Fruitcake recipe today!
Hello my friends, this Tom Lester's Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Tom Lester's Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Tom Lester's Fruitcake.
What Makes This Tom Lester's Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tom Lester's Fruitcake.
Ready to make this Tom Lester's Fruitcake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
CANDIED FRUITS
1 lb Cherries
1 lb Pineapple
1 lb Citron peel
1/2 lb Orange peel
-DRIED FRUITS-
1 lb Figs
1 lb Pitted dates
1 lb Raisins
1 lb Currants or Golden Raisins
-SHELLED NUTS-
2 1/2 lb Pecans
1/4 lb Black Walnuts (or English)
OTHER INGREDIENTS
12 Eggs
1 lb Butter
3 1/2 c Flour (approx.)
2 c Granulated sugar
1 c Heavy molasses (sorghum,
– ribbon cane or blackstrap
1/2 ts Baking soda (dissolved in
– the molasses)
SPICES AND FLAVORINGS
1 tb Cinnamon
1 ts Allspice
1/2 tb Cloves
1 tb Nutmeg
1 tb Vanilla extract
2/3 c Brandy or whiskey
Makes 8 – 8 inch loaves. Prepare fruits and nuts as desired. Beat
eggs in mixer. Begin creaming the butter. While butter is creaming,
add just enough flour to the fruits and nuts to give each a thin
coating so it won’t stick to its neighbor. When the butter is
properly creamed, add eggs, sugar, molasses and soda, spices,
remaining flour, vanilla and brandy. Let mixer go to work on that.
Scoop a depression in the top of the fruit-nut pile and pour the
batter over it. Then mix and knead almost like you would knead bread.
Pack into 8 (8″) well-buttered foil loaf pans which have been lined
with foil or brown paper and buttered. Place in a 225 degree oven
with a shallow pan of water below them. If the oven temperature is
right, they should be done in 3 to 4 hours. After 1-1/2 hours watch
them carefully, and if the edges begin to crisp before the to cracks
in numerous breaks, turn the heat down and put in a fresh pan of cool
water. When little cracks come across the tops of the cakes they are
done. When cool, remove them from the pans. When cold dab whiskey or
brandy liberally over the outside. Wrap each separately in wax paper,
then in aluminum foil. Cover with newspaper and set away to age in a
cool place. This aging takes about a month; the alcohol will have
evaporated by then and have left only the bouquet and flavor.
Yields
8 Servings
Leave a Reply