Total Time
2hrs
Prep 1 hr
Cook 1 hr

This was one of my dad's favorite (Grandma was his mother-in-law). It is not the heavy, leaden fruitcakes we tend to make fun of!

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. Grease and flour 2 9" x 5" loaf pans (or 4 foil baby-loaf pans).
  3. Put raisins in a saucepan and cover with water. Bring to boil and remove from heat. Cool and drain.
  4. Cream together, with electric mixer, butter and sugar until smooth. Add eggs 2 at a time, beating a few minutes after addition.
  5. Add flour, baking powder and half and half and beat until smooth.
  6. Stir in fruit and nuts by hand.
  7. Divide batter between pans evenly and bake 1 hour or until wooden pick inserted in center comes out clean.
  8. Cool on wire rack.
  9. Soak 2 clean dish towels in white wine. Wrap each loaf tightly in a soaked towel and store in an air-tight container several days. Check towels after a day. If dry, moisten with more wine.