Because it is MY grandma’s fruitcake.
I know, I know. Fruitcake is gross. Fruitcake is something you give to the neighbor you can’t stand. Not this fruitcake. I am aware that atleast 99.99999999% of you are not even going to think twice about attempting this recipe but I wanted to post it a) so I have a documented copy of the recipe and b) incase any adventurers out there want to give this different fruitcake recipe a try.
1 lb. dark brown sugar
1 lb. butter, softened
1 lb. pecans, quartered
1/2 lb. candied cherries
1/2 lb. candied pineapple
6 eggs, room temperature
4 cups all-purpose flour
2 oz. lemon extract
-In one bowl, dice the candied cherries and pineapples.
-Add quartered pecans to the diced fruit.
-Pour 2 cups of flour over the diced fruit and nuts
-Mix to ensure that the fruit and nuts are completely covered in flour.
-In a separate, larger bowl, cream together the butter and brown sugar.
-Add BEATEN eggs into the creamed sugar and butter. Mix well. (If you do not mix this well the next step will “cook” the eggs and you don’t want that.
-Add 2 oz. lemon extract. Mix well.
-Add 2 cups of flour to this mixture. Mix well.
-Add the floured fruit and nuts to this mixture. Mix well.
-Prepare four loaf pans by lining them completely with wax paper. (The instructions say to grease the pans first but I skipped this step and they turned out fine.)
-Divide the batter evenly into the four loaf pans.
-Place all four loaf pans onto the middle rack of the oven.
-Bake for 2 hours at 250 degrees.
*These do not raise much so don’t worry if they don’t look done after 2 hours, they are.
To store, leave the wax paper on them, wrap in plastic, then in foil.
I understand that this might not be everyone’s cup of tea, so to say, but these are my most favorite holiday treat. With that said, note that I cannot STAND any other fruitcake out there. So obviously this one is different. The other night my niece, Madeline, and I made a batch.