WalMartGranny

I found this a few years ago and it has become a favorite at Christmas.
World War II Fruitcake

1 1/2 cups raisins
1 1/2 cups sugar
5 tblspns. margarine
1 tblspn. baking soda
1 tblspn. ground cloves
1 cup nuts
1 1/2 cups chopped dates
2 cups boiling water
3 cups sifted flour
2 tspns. ground cinnamon
1 tspn. salt
1-2 cups mixed candied fruit
Heat oven to 325*. Place in saucepan raisins, dates, sugar, water and margarine. Simmer gently for 20 minutes. Cool. Sift together and stir in dry ingredients. Mix in nuts and candied fruit. Pour into 2 well greased and floured loaf pans. Bake for 1 1/2 to 1 3/4 hours. Remove from oven. Cool 10 minutes in pans, then remove from pans and cool on racks.

Maus

Hi - As a relatively new member of this group, at last I can make a contribution!!!!

This boiled fruit cake recipe my mother and now I make and I have family and friends who always ask for one for a Christmas as a gift.

250g butter,
1 cup soft brown sugar,
1 kg mixed fruit,
1/2 cup sherry (optional - I don't put it in)
3/4 cup water (or 1 1/4 cup water if omit sherry)
1/2 teaspoon bicarb soda,
1 1/2 cups self raising flour
1 cup plain flour
1 teaspoon mixed spice
4 eggs lightly beaten

Preheat oven to 180 degrees llightly grease 22cm round cake tin line base and sides with greaseproof paper.

Put butter, sugar, sherry and water over low heat until butter melts and sugar disolves. Bring to boil. Simmer for 10 minutes.
Stir in bicarb - allow to cool
Sift flours and mixed spice.
Add eggs to fruit mixture and mix into flour.
Mix well.
Pour into tin. Bake 1 - 1 1/2 hours.
Leave in tin for about 1 hour before turning out.

Cheers from 'Down Under'
Maus

ladybug45

I have used this one for years. Everyone who LIKES fruitcake loves this one.

Fruitcake

1 cup buttery flavored oil. (It calls for wesson buttery flavored oil, can't get that any more, so I use the buttery flavored popcorn oil that Orville makes).
1 1/2 cups brown sugar
4 eggs
3 cups flour
1 t. baking powder
2 t. salt
2 t. cinnamon
2 t. allspice
1 t. cloves
1 c. orange juice
2 c. candied fruit (your choice)
15 oz. white raisins
3 c chopped nuts

Heat oven to 275 degrees.

Combine oil, sugar and eggs. Beat thoroughly.

Mix flour, baking powder, salt and spices then add alternately with orange juice.

Add candied fruit, raisins and nuts.

Oil pan and line bottom with waxed paper.

Bake for 2 1/2 to 3 hours.
I usually make this a week or two ahead of time and soak white paper towels with rum or brandy to wrap them in. Reapply rum when paper towels dry out.

Miss Patsy Jane

I have a good fruitcake recipe that I'd be happy to share. A bit of history about it...it originally won a cooking contest in the Fort Worth Star Telegram many years ago and was so popular that it was printed again each year around Thanksgiving/Christmas time. And it was also featured one year in the Family Circle magazine. Now I need to find a copy of it so I can scan it and add it to my message. So, it will be later today before I can get that done.

Miss Patsy Jane

I googled the recipe and found it! This is the best fruitcake I've ever eaten or made. I had earlier sent the history of the recipe , but I don't see it yet. But here is a good recipe if you want to try it. I also like to put the fruitcake, wrapped in cheese cloth and put whiskey or my sister was going to put rum on top of it, your preference, of course. But it is really a good cake.


Marty Aronowitz's Fruitcake Recipe

1 lb. pitted dates

1/2 lb. candied cherries

1/2 lb. candied sliced pineapple

1 lb. coarsely chopped pecans

1 C. sugar

1 C. flour

2 t. baking powder

1/2 t. nutmeg

4 eggs

1 t. vanilla

Line angel food tube pan with parchment paper. Spray with vegetable cooking spray, if desired.

Cut fruits into small pieces; mix with chopped pecans. Sift dry ingredients together; mix with fruits and nuts. Beat eggs with vanilla; pour over fruit mixture. Mix well.

Pack into pan. Bake for 2 hours at 250° F. Top of fruitcake may be decorated by removing cake from oven after 1 hour and garnishing with more pineapple slices, halved cherries and pecan halves.

Return to oven to finish baking. Cool completely, preferably overnight, before removing from pan.

Yields 5 pounds.

Note: Marty Aronowitz shared the following recipe with the Fort Worth Star-Telegram in 1964. He died in 1986, but repeat the recipe every year with memories of all the pounds of fruitcake he - and the city - made with his recipe. Don't expect a cakelike consistency; this is chewy.

Mornigstar

Another thing us Quilters have in common --we eat fruitcake and eggnog. Only get the white "Claxton" brand
now. Don't like the bad jokes about fruitcake.

IS THERE A WAY TO COPY THESE RECIPES TO A PRINTABLE
PAGE ?

mjsylvstr

I highlighted the recipes, copied them and then printed them in the computer........

worked for me.....

now all I have to do is find the time to try them out !!!!

mjsylvstr

and which one to try first...........

koko

Is this baked at the same temp. as listed on the box of the date nut bread?

pab

Thanks for the quickie receipe! I am going to try these for thanksgiving pot luck.
pab