Momma’s Fruit Cake Recipe

2014-11-24
  • Prep Time : 30m
  • Cook Time : 3:000 h
  • Ready In : 3:30 h

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I  know that Fruit Cake usually gets a really bad rap!

Well, if you’re brave enough to try this one, I think you’ll have a new appreciation.

Mom and Granny started baking this cake in 1979, and in the past 10 years, we’ve made it even better by adding Pineapple Rum!

Mom bakes one every year to mail to my sister in Nevada and some to give only to a select few others as

hand cutting all the candied fruit and nuts are quite a process!

We take ours and wrap it super good in heavy duty foil and freeze it–when we want a little taste,

there’s nothing better than a thin slice of the frozen delight!

Ingredients

  • 1/2 pound butter
  • 5 eggs
  • 1 3/4 cup cake flour
  • 4 cups pecans, chopped
  • 1/2 oz vanilla
  • 1/2 oz lemon extract
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1 pound candied cherries--I try to get 1/2 pound of red and 1/2 pound of green
  • 1 pound candied pineapple--I try to get 1/2 pound of yellow and 1/2 pound of green
  • 1 cup pineapple rum--Malibu is my favorite!

Method

Step 1

In large bowl, cut up the fruit by hand into smaller pieces.

Step 2

Add the chopped pecans and pour in 3/4 cup flour; mix well to coat.

Step 3

With your mixer, cream the butter and sugar until light and fluffy.

Step 4

Add the eggs and mix well.

Step 5

Add remaining flour and baking powder. Mix, scraping down the sides.

Step 6

Add the vanilla & lemon flavorings and the cup of pineapple rum.

Step 7

Pour into well greased and floured tube pan.

Step 8

Bake 3 hours on 250 degrees.

Momma’s Fruit Cake

Preheat your oven to 225 degrees…

The amazing ingredients…

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Sweet Mom cutting up the candied fruit…

You’ll want to make sure it’s a very big bowl you are using…

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Awwe…it looks all Christmasy….

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Pour in the 4 cups of pecans…

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Mix it thoroughly until all the fruit is coated with the pecans…

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Add 3/4 cup flour and mix well until all the fruit and pecans are coated with the flour…

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In your mixing bowl, cream the butter and sugar…

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Add the eggs one at a time…

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Next pour in the lemon extract and vanilla…

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and the Pineapple Rum…

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You’re going to pour the batter–which will be thin–over on the fruit and pecans…

Mom says you must mix it with your hands to coat everything well…

so I did…

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It looks like so much that it will never go into the bundt pan…

but it does!

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A beautiful family classic!

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