My Fruit Cake

myfruitcake

I have had requests for this yummy fruit cake several times. This is not the brick that gets passed around as the dreaded white elephant every year at the holidays. No, this is a recipe given to me by my Grandma and it is yummy!

It is also enjoyable ANY time of year! When I was little my favorite way to enjoy it was to have a slice slightly toasted and slathered with fresh butter (the real stuff). The preserves throughout really doesn’t need butter, but when you have southern family, EVERYTHING is better with butter!

Cook Time: 1 hour 30 minutes | Prep. Time: 2 hours (You can not rush awesomeness)

Ingredients:

  • 3/4 c butter
  • 2 c sugar
  • 4 eggs
  • 3 c flour
  • 1/2 tsp allspice, ground
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp baking soda
  • 1 c buttermilk – REAL Honest thick creamy butter milk!
  • 2/3 c cherry preserves — I make my own, perhaps next year I will use my cherry chipotle jam!
  • 2/3 c apricot preserves – I make my own
  • 2/3 c pineapple preserves – I make my own
  • 1 c pecans, in pieces
  • 1 tsp REAL vanilla extract

Directions:

  1. Preheat oven to 325F.
  2. Mix Buttermilk with Baking soda and set aside.
  3. Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture.
  4. Fold in the remaining ingredients.
  5. Bake in a large tube or bundt pan (You can also use the mini bundt pans for sharing sizes) for 1.5 hrs check at 1 hour at 325F. Cool in pan for 15 mins before removing.
  6. I also sprinkle a little powder sugar or some of my lemon sugar over the top for a look of a kiss of frost.

Now the best part! ENJOY! You may not want to share this fruit cake!

Until Next Time!

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