Fruit Cake, Anniversary Cake, Wedding Cake.

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Total Time
360hrs
Prep 336 hrs
Cook 24 hrs

This recipe comes originally from a Mrs. Jean Kobitowich who gave this recipe many, many years ago to my friend Lorane.

Ingredients Nutrition

Directions

  1. Soak fruit with Brandy or Liquor of choice for a minimum of 1 week 2 weeks is better and 3 months is excellent.
  2. Dust fruit with small portion of flour cream butter, sugar, eggs, jelly and vanilla.
  3. Add the combined fruit and nuts. The fruit and nuts can be left whole or chopped that is a personal preference Lorane does not chop.
  4. Mix thoroughly with hands.
  5. Press down well into greased & lined tins 3/4 full.
  6. Bake at 225 - 275 depending on your oven if your oven is hot use 225 increase if your oven runs cool until done.
  7. When storing pour liquor or Brandy over cake my friend uses Tia Maria. I use Brandy or Rum.
  8. Also you can wrap the fruit cakes with cheesecloth just remove the cloth when add the Brandy or liquor. Just wrap again after adding the liquor.
  9. Wrap well and store in a closed container.