MY MOTHER’S FRUITCAKE - Alabama Farmers Federation
Delight in the rich, traditional flavors of my mother’s fruitcake, packed with pecans, raisins, and candied fruits, baked slowly at 300°F for a moist, luxurious dessert.
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Cooking tools:
- Tube pan
- Cheesecloth
- Cooling rack
- Sifter
- Hand mixer
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Aluminum foil
- Airtight container
Ingredients
- 1 pound pecans, chopped
- 1 pound raisins
- 1 pound chopped dates
- 1 pound candied pineapple
- 1 pound candied cherries, cut in halves
- 1/2 pound citron
- 1/2 pound candied orange peel
- 1/2 pound candied lemon peel
- 4 cups cake flour, divided
- 1 pound (4 sticks) butter or margarine
- 2 cups sugar
- 10 eggs yolks, beaten
- 1 cup molasses
- 1/2-1 cup brandy or grape juice
- 10 egg whites, stiffly beaten
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 2 teaspoons soda
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