Dec 24
2008

One Good Loaf: Cheating with Fruit Cake

in Dessert, Family, Fuji Favorites, Recipes by Type

Happy Christmas Eve everyone!!! This week for One Good Loaf I cheated . . . again.

I made fruit cake instead of bread. Again, I just had to have it, so my planned bread recipe was kicked off the menu, and I mean, c’mon, what Christmas would be complete without the stereotypical fruit cake? Although CQ makes excellent fruit cake, the fruit cake I decided to make was Mr. Fuji’s grandmother’s recipe that she made every year. (I just had to share this picture of her when she was a young married woman–wasn’t she a cutie?)
Her fruit cake is to die for–heavy, filled with fruit and goodies, flavorful, and extremely moist.
I asked my MIL about it and she said that her mom has been making fruit cake every Christmas since she can remember, and would gift loaves of it to those in the family that liked it. Since this will be the first year that we won’t be able to sit down in her kitchen to enjoy a slice, I decided to try my hand at making it.
Although it is a bit time consuming, it is easy to make and the results are well worth the time spent. The only change I made was to use 2 cups of golden raisins in place of the dates, because that’s what I had in the cupboard.

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Ellie’s Fruit Cake

1 c. vegetable oil
1 1/3 c. sugar
1/4 c. molasses
4 eggs
2 c. flour
1 tsp. baking powder
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. orange juice
1 c. more sifted flour
2 2/3 c. (15-oz.) seedless raisins
2 c. (1 lb.) cut-up dates
2 c. (1 lb.) mixed candied fruit
1 c. nuts, broken in half

1. Heat oven to 275 degrees Fahrenheit. Line 2 loaf pans (8.5″x4.5″x2.5″) with brown paper.

2. Mix oil, sugar, molasses, and eggs. Beat vigorously with electric mixer for 2 minutes.

3. Sift together the 2 cups flour, baking powder, salt, spices, and stir in alternately with orange juice.

4. Mix the 1 cup flour into fruit and nuts.

5. Pour batter over fruit and nut mixture, mixing thoroughly.

6. Pour into prepared pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours. After baking, let cakes stand 15 minutes before taking from pans. Cool thoroughly on racks before removing paper. Store by wrapping tightly in aluminum foil, place in covered jar in cool place to ripen.

* Always use amount of fruit called for in recipe.
* Fruit cake is a heavy batter, rises very little.


{ 8 comments… read them below or add one }



bird's eye view December 24, 2008 at 8:29 am

This looks so delicious! I am a huge fruit cake fan and I am wishing for a loaf of this at my house this holiday!

Reply



Bob December 24, 2008 at 11:03 am

I’ve never really been into fruit cake, but that looks a lot better than the bricks my dad enjoys. I might just have to try it. :)

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K and S December 24, 2008 at 9:05 pm

my mom always soaks her candied fruits then spoons more liquor over the cake after baking…loved the smell in the house!

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LollyChops December 25, 2008 at 8:04 am

I am not a fan of the FC..but I bet my mom would enjoy this recipe!

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chumpman December 25, 2008 at 10:32 am

wow this FC look so nice, and soft, not like some i see, like brick exactly LOL

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Lauren December 25, 2008 at 1:18 pm

Wow that looks so delicious. I think I’m the only person in the world who craves fruitcake!

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Satria Sudeki December 25, 2008 at 1:43 pm

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Reply



Shari@Whisk: a food blog December 26, 2008 at 10:56 am

That looks just like my mom’s fruitcake that she makes every year!

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