Update to the Stirring Fruitcake Recipe, PLEASE read

Barbarainnc — Mon, 01 Oct 2012 16:05:13 GMT

I put the amount of raisins to buy and I weighed out 5 oz of marmalade,then put it in a measuring cup for an easier amount to use and use large eggs. Below is a revised version, or just change your printed copy.

This is one of the most unusual recipes I have ever made. My friend Debbie, let me try it and I had to have the recipe. I didn't even like fruitcake, and this is the only one I will make or eat.

Stirring Fruitcake Recipe

1 pound of butter

2 cups sugar

6 large eggs

4 cups self-rising flour

1 teaspoon of cinnamon, nutmeg, and allspice.

1 pound of candied cherries, rough chopped (red or green or some of both)

1 pound of candied pineapple, rough chopped

12 oz box of raisins or 2 cups

6 cups of chopped pecans

1/2 c orange marmalade

Preheat oven to 350*

In a stand mixer, cream the butter and sugar, then add the eggs. In another BIG bowl add the flour, spices, fruit and nuts. Stir to coat. Add this mixture to the creamed mixture, mix well. Place the batter in the biggest roasting pan you have. My pan was 13x18.5x2 inches. Now for the fun part. Bake for 15 minutes, then take out and stir it up real good. Bake another 15 minutes, then take out and stir it up real good. Bake another 15 minutes, then take out and stir it up real good. Bake for the 15 minutes, then take out and stir it up real good for the last time. Take the cooked mixture and pack in a greased tube pan. I used my potato masher to pack it in the pan. Let it set on the counter overnight.

My Kitchen Aid 4.5 Qt mixer wouldn't hold all the batter, I mixed what I could, then just mixed the rest of the flour, fruit, nuts and orange marmalade by hand with a spoon in the roasting pan. The cake weighed 8 lbs. 9oz. Enjoy!!

topic Update to the Stirring Fruitcake Recipe, PLEASE read in Kitchen

Update to the Stirring Fruitcake Recipe, PLEASE read