Grandma's Prized Blue Ribbon Fruit Cake
- Ready In:
- 4hrs 20mins
- 12 ounces mixed peel
- 16 ounces glace cherries
- 8 ounces walnuts, chopped
- 8 ounces almonds, chopped
- 16 ounces pitted dates
- 8 ounces crushed pineapple, well drained
- 16 ounces raisins
- 16 ounces butter
- 6 ounces sugar
- 1 cup honey
- 10 eggs
- 3 1⁄2 cups plain flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 2 teaspoons allspice
- 1 teaspoon nutmeg
- 1⁄2 cup orange juice
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup rum
- Chop all the dried fruit and nuts. Place in a bowl and set aside.
- Cream the butter, sugar and honey.
- Mix the rum, orange juice and eggsin a bowl.
- Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
- Add the fruit and nuts. Stir well to combine.
- Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
- Bake at 130oC for 4 hours, turning once.
- Cool in tin.
Questions & Replies
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The taste of this fruitcake was very good. I am a novice at fruitcakes so when I went to turn it after two hours the cake looked done. I put a toothpick in it and it came out clear. I decided to check on the internet and much to my surprise I found out you should use a meat thermometer to check doneness. Temp should be around 190 to 205. I put the cake back into the oven and cooked it another two hours. I was worried it would burn, but it came out perfect. Thank goodness for the internet. Thanks for sharing.
RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>