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MCB's Fruitcake Recipe
MCB's Fruitcake Recipe
This is not my mother's actual recipe….the one she wrote down 50 years or so ago…because I'm not sure
where that one is. I hope I still have it, but I haven't seen it in a long while.
ANYWAY, this recipe is close. I made it with her many times and the most important instructions are
here. The quantities may vary……and she never used Southern Comfort (that would have meant going to
the ABC store, and she wasn't going to do THAT!)
The very most important thing to know when making this cake is that the fruit is primary! There should
only be just enough batter to hold the fruit together.
INGREDIENTS…..
2c Light golden raisins (Sultanas)
8 oz Candied pineapple
16 oz Mixed candied fruit (this provides the candied citron, orange peel and lemon peel
that has become so hard to find)
2c Chopped pecans, walnuts or almonds (optional) (I prefer NOT to put nuts in this cake,
but I sometimes get overruled by my roommates.)
3c Sugar
8 Eggs
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November 2017....doubled the recipe. It made 2 tube cakes, 1 loaf cake, 8 small loaf
cakes and 18 cupcakes with about 2 cups left over to eat raw. Also, I soaked the fruit in
Ginger Brandy (thanks Louise Bohlinger) and moistened with VA Gentleman aft er cooking.