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Mom's Fruitcake

Source of Recipe

Harriett


List of Ingredients



Preheat oven to 250-275 degrees.

Cream together:
2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten
Mix and add to above mixture:
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2/tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4/tsp. cloves Mix fruit together and add to above:
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine


Recipe

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy! Pan sizes and baking chart: 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour