This was my mother-in-law’s recipe and it is great, especially for those who do not like “fruitcake.” It’s fairly dense, but without spice. It is presented here in her words, which are somewhat difficult to follow, but manageable. Be forewarned that you will need a mixing bowl roughly the size of a washtub for the final mixing!
Difficulty: IntermediateCook Time: 2 hours
Mix together and set aside:
1-15oz box white raisins
1 lb chopped pecans
1 large container candied cherries
1 large container candied pineapple
1 pkg coconut (to taste) (1 cup is what I use)
1 doz eggs (separated)
1 lb butter – room temperature
2 c. sugar
4 c. flour (sifted)
2 tsp. baking powder
1 c. orange juice
Mix together and set aside the raisins, chopped pecans, candied cherries, candied pineapple, coconut and 1/2 cup flour.
Cream well butter, egg yolks, sugar.
Sift together flour and baking powder.
Beat egg whites until stiff.
Fold into egg whites flour, orange juice.
Add fruit mixture. Stir well.
Spray pans with Bakers Joy.
Spoon equal amounts into 2 pans.
Bake at 200 degrees for 90 minutes.
Then at 300 degrees for 30 minutes.
Pete’s notes: Use two angel food cake pans, two bundt pans, or a bunch of bread pans. (Adjust time if using smaller pans.) When my mother-in-law became unable to make this, I took over the duty of making it for her. It is a wonderful fruitcake, one which my mother came to expect as well. Truly a family classic.
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