2 Hour Fruitcake Recipe

120 minutes to make

Serves 12

Fruitcake Ingredients

• 1 lb. butter
• 2 cups sugar
• 9 eggs
• 4 1/4 cups flour, sifted
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. black pepper
• 2 tsp. allspice
• 1 lb. candied cherries
• 1 lb. candied pineapple
• 1 lb. mixed candied fruit
• 1 lb. raisins (half currants, if desired)
• 1 lb. walnuts, chopped
• 2 cups sherry or brandy

Directions:

• Cream butter, sugar, add eggs, beat well;
• add flour sifted with spices, alternately with HALF of liquid.
• Add fruit and nuts which have been dusted with small amount of additional flour.
• Pour into ungreased pans lined with brown or wax paper.
• Bake 250 degrees 4 hours if one large pan, approximately 2 hours for loaf pans.
• Test with toothpick.
• Remove from oven.
• Pick top with fork or slim nail.
• Pour remaining sherry or brandy over cakes, while still hot and in pan.
• (While baking, a pan of water on bottom shelf helps keep it moist.)

Source: Group Recipes