Holly Jolly Fruit Cake
Ready In: 5 hrs
Serves: 80
Yields: 8 cakes
Ingredients
- 20 ounces diced mixed fruit
- 8 ounces candied cherries, red and green
- 6 ounces pitted dates
- 4 ounces seeded raisins
- 4 ounces walnut meats
- 4 ounces pecans
- 1 cup shortening
- 1⁄2 cup sugar
- 1⁄2 cup honey
- 5 eggs, well beaten
- 1 3⁄4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon allspice
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup either orange juice, grape juice, brandy, rum
Directions
- Line greased 3 1/2 x 7 1/2 inch loaf pans with waxed or parchment paper, allowing 1/2 inch to extend above all sides of pans. Do not flatten.
- Shred fruit mix.
- Halve cherries, nut meats, and dates. (If you use pineapple and citron instead, cut the size of almonds).
- Dredge fruit in 1/4 cup flour.
- In large bowl, cream shortening and sugar; add honey and eggs; beat well.
- In small bowl, mix 1 1/2 cups of the flour with dry ingredients.
- Alternately add flour mixture and liquid of choice to the creamed mixture.
- Pour batter over floured fruits and mix well.
- Pour batter into prepared pans.
- Place a pan containing 2 cups of water on bottom shelf while baking. Cakes baked with water have greater volume.
- BAKE at 250 degrees 3-4 hours.
- IF DECORATING with nuts and cherries, place on cakes 2 hours before done.
- Before wrapping up cake the first time, mom drizzled brandy or rum over each cake. Then, once a week she drizzled more liquid on them.
- Store in covered container in a cool place.
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