READER CONTRIBUTION - FRUITCAKE

December 9, 2010 at 12:30pm

Please also visit my recent post for my mother in law's Old Fashioned Easy Mini Fruitcakes. Here's the link: http://www.deepsouthdish.com/2010/12/old-fashioned-mini-fruitcakes.html  It includes variations for a bundt cake, bars, fruitcake in a can, chocolate fruitcake, and fruitcake cookies!

 

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FRUIT CAKE

Contributed by Brenda Harvey

 

3/4 c. butter

1 c. sugar

1/2 c. molasses

1/2 c. grape juice

3/4 c. sour milk

1 c. blackberry jam

1 c. watermelon rind preserves or preserves of your choice

1 c. fig preserves

3 c. plain flour

4 c. pecans, chopped

2 tsp. soda

8 eggs

2 sm. raw apples, chopped

1/2 tsp. salt (opt.)

1 box raisins

1/2 lb. candied pineapple

1 lb. candied cherries

4 tsp. cocoa

 

Mix the above, cook in a greased iron skillet with wax paper lining, cook on 300 degrees. This cake freezes well.

 

NOTE: You can add your choice of candied fruits if these aren’t what you like. You can also leave off the raisins, if desired.

 

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Sounds amazing! Thanks so much Brenda!!

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MAMA'S ICEBOX FRUIT CAKE

Contributed by Kathy Thomason

 

I found it, so simple and so, so good with a cup of coffee or alone :-)

 

1 pound marshmallows

1 pound graham crackers

1 pound chopped pecans

1 pound chopped English walnuts (if not available I have just added more pecans)

1 pound sugar

1/4 pound raisins

1/2 pound candied cherries (I mix colors)

1/2 pound candied pineapple (again I mix colors)

1 can (13 oz.) carnation milk

1 teaspoon vanilla

 

Crush crackers, add nuts and fruits. Heat milk and sugar adding marshmallows a few at a time til melted, add vanilla. Pour over crackers and fruit mixing well with hands. Mold in loaf pan, jello mold or similar pan (even corning ware or pyrex) and refrigerate. Keep in refrigerator. It will be gooey but will be out of this world!

 

If you prefer more of a CAKE type, this was her other favorite and mine too.

 

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Holiday Pound Cake

 

1 pound butter

1 pound light brown sugar

4 cups plain flour

1 oz. (small bottle) lemon flavoring

6 eggs

2 cups chopped pecans

1/2 pound candied cherries

1/2 pound candied pineapple

 

Cream sugar and butter adding eggs one at a time, slowly add flour, flavoring, nuts and fruit. Blend in good. Bake in a greased and floured tube pan for 2 hours at 250 degrees. Much better if you let it sit a few days before cutting.

 

Hope y'all enjoy these, we sure do. Merry Christmas!!

 

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Merry Christmas to you too Kathy and thanks so much for sharing these favorites!

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Icebox Fruit Cake

Contributed by Sheila Lynn

 

1 box vanilla wafers, crushed

2 cups chopped pecans

2 cups chopped walnuts

1/2 pound raisins, chopped

1 medium bottle red cherries drained and chopped (reserve 8 halves for garnishing cake)

3 tbsp. cherry juice

1 can sweetened condensed milk

 

Combine dry ingredients. Mix cherry juice with milk and pour over dry ingredients. Mix thoroughly. Form into ring. This can be done easily by pacing a medium tumbler in the center of a plate and pressing mixture around tumbler. Cover tightly with plastic wrap. Refrigerate with tumbler until firm. Remove tumbler and recover in plastic wrap. Refrigerate 48 hours before serving. Refrigerate leftovers.

 

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Thanks so much Sheila!

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Fruitcake Bars

Contributed by Teresa Moore Rue

 

These are a great change of pace from regular fruitcake. Even people that don't like fruitcake usually like these :D

 

1 stick butter

1 3/4 cups graham cracker crumbs

1 1/2 cups coconut

2 small containers candied fruit (I use pineapple and cherries) chopped

1 1/2 cups pecans, chopped

8 oz chopped dates

2 cans sweetened condensed milk

 

Melt butter in 15X10 cookie sheet with sides. Mix with graham cracker crumbs. Press mixture level in pan. Mix coconut, fruit, nuts, and dates in large bowl. Press mixture evenly over crumb mixture. Drizzle condensed milk lightly over all, making sure to cover well. Cover edges with foil. Bake at 350 degrees about 40 minutes or until middle is lightly browned. Cool completely before cutting.

 

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Thanks Teresa!

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CHIP AND CHERRY CAKE

Contributed by Dora Muller Harrison

 

This recipe is from my power bill from the late 60's It is very good!!! Great for people who don't like the standard fruitcake.

 

3 eggs

1 cup sugar

1 1/2 cups all purpose flour

1 1/2 teas. baking powder

1/4 teas. salt

1  6 oz pkg, semi-sweet chocolate chips

2 cups chopped pecans

1 8 oz. pkg pitted dates, coarsely cut

1 cup or 8 oz. candied cherries, halved

 

Beat eggs, stir in sugar. Sift together flour, baking powder and salt,Combine with nuts, chips, dates and cherries,fold into egg mixture.Turn into  greased and wax paper lined 9x5x3" loaf pans.

 

Bake in preheated oven 300*, for 1 to 1 1/2 hours, cool slightly remove from pan and cool on rack.

 

Note: This cake can be frozen



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Thanks so much Dora!

 

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