This fruitcake is nothing like all the horror stories and jokes. It has been in my family for at least three generations, and it just wouldn't be the holidays without it. I just can't say enough good things about it. Don't get scared away by the long ingredient and instruction list. It's not hard and smells so good. Even if you hate fruitcake, please make my day and give this a shot. Prep times includes freezer time.
My Private Note
Units: US | Metric
- 2 cups packed brown sugar
- 2 cups hot water
- 2 tablespoons Crisco shortening
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 cup raisins
- 1 cup dried mixed candied fruit (the stuff they sell during the holidays. Leftovers can be kept in the freezer for next years fruitca)
- 1 cup chopped walnuts (or your favorite)
- 1 cup maraschino cherry, drained. the liquid can be saved and used for part of the water called for
- 1In a large pan, stir together the first list of ingredients.
- 2Heat and boil lightly for 5 minutes.
- 3Stirring occasionaly.
- 4This smells so good as it's cooking that I usually stand at the stove the whole time just stirring and smelling.
- 5MMM Allow to cool.
- 6My family traditionally cooks this in the evening.
- 7We leave the pan on the stove and just put a lid on it before bed.
- 8Some time the next day it's baked.
- 9When cool, add the flour and soda dissolved in water into the mixture in the pan.
- 10Ok here's the tricky part.
- 11The pans need to be prepared.
- 12Preheat oven to 350°F while preparing pans.
- 13Cut the grocery bags open and cut each bag in halve crosswise.
- 14You'll need two loaf pans.
- 15Place a pan on the counter upside down.
- 16Now take a piece of paper and wrap the pan.
- 17Use masking tape to secure.
- 18Keep any printing on the outside.
- 19Now turn the pan over and place the shaped piece of paper inside the pan as a lining.
- 20Trim the paper so it meets or is just a little taller than the pan edges.
- 21Repeat this process three more times so that each loaf pan has a double liner.
- 22I hope this makes sense.
- 23Some in my family have experimented succuesfully with lining the pans with wax paper instead of brown paper.
- 24Divide the batter into the two pans.
- 25Bake for 1 1/2 to 2 hours.
- 26Cover with another piece of paper if the top starts getting too done.
- 27Baking time will need experimentation.
- 28Oven temperature, weather, ingredient variables, etc can lead to bread that's a little too dry or too gooey.
- 29But it will still taste great even if the cooking time needs to be adjusted just a little.
- 30When done, remove from pan to cool.
- 31WARNING: The bread will be stuck to the inside liner.
- 32Discard the outside liner and cool the bread still stuck to the inside liner.
- 33Unfortunatly, You'll be smelling the wonderful smells fill your kitchen but it can't be eaten yet.
- 34The bread needs to be frozen for at least a day or two to meld the flavors and get the consistency just right.
- 35Stick the bread into a bag and into the freezer.
- 36When thawed, we peel the paper off just a little at a time as we eat it.
- 37(Unless we are wanting to slice the whole loaf at once.) Store on the counter inside the plastic bag.
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Nutritional Facts for "it's Good I Promise" Fruitcake
Serving Size: 1 (1608 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2230.9
- Calories from Fat 480
- Total Fat 53.3 g
- Saturated Fat 7.1 g
- Cholesterol 0.0 mg
- Sodium 1898.5 mg
- Total Carbohydrate 424.2 g
- Dietary Fiber 12.6 g
- Sugars 256.6 g
- Protein 30.6 g
The following items or measurements are not included:
mixed candied fruit