Made This Recipe? Add Your Photo
Cook1 hr 30 mins
Thinking of the holidays coming up--wanted to get this in so cooks could try it out. I ate this at our sponsor's house last year and it was so good. Host says it is from a 1950 sweetened condensed milk small recipe pamplet they put out....I'm putting down the recipe as it was given to me.
- Mix all together and put into a greased, floured tube pan.
- Bake 250°F for 1-1/2 hour.
This is REALLY a fruitcake you will EAT instead of using it to hold the door open!I used raisins in place of dates, increased flour to 1/2 cup, added 1/4 cup of bourbon to batter and poked holes in cake when it came out of the oven to add another 1/4 cup of bourbon to "stew" it, wrapped tightly in fridge for a few days before cutting. WHAT A CAKE!!! Just enough flour to hold fruits together and it gets better with age! I cut pieces a few minutes before serving to bring to room temperature and everyone has raved about this fruitcake! Will be giving this one for gifts next Christmas. Thank you for sharing such a unique recipe!