Friday, December 17, 2010

This is a close up of our famous fruitcakes. Lots of jokes are made about Fruitcakes but never ours. We have folks who request that we not take them off our Fruitcake list.
We make two batches each year and it takes two days to cook them. Our house smells Heavenly during these two days. Each batch makes six fruitcakes. If you care to make some of your own using our recipe, well here are the details.


2 cups of sugar
3 sticks of butter (don't substitute)
6 eggs
1/3 cup Log Cabin Syrup
5 cups of flour (all purpose)
1 Tbsp baking powder
1 tsp. nutmeg
1 lb. pecans (chopped)
2 boxes golden raisins
1/2 cup red cherries
1/2 cup green cherries
1/2 cup red pineapple
1/2 cup green pineapple
1/2 cup orange peel
1/2 cup lemon peel
1/2 cup citron
2 lbs mixed fruit
1 cup whiskey (Tennessee brand) No it is not wasting a good sip.

NOTE: You do not need to measure the fruit as I use a small carton of each except the mixed fruit. The cherries and pineapples you will need to cut into smaller pieces. Put all the fruit and boxes of raisin in a large bowl and pour the whiskey over it the night before you wish to bake the cakes. Stir three or four times during the nightly soak.

The next morning put the eggs and butter out to get to room temperature. Cream together the butter and sugar, whisk one egg and then add it to the cream mixture stirring well after each addition. Add log cabin syrup. Stir well again.
Next add the marinated fruit and yes stir well again. Add the chopped nuts. Yep, stir again. At this point you might want to add a little more Tennessee whiskey to make it stir easier.

Sift flour, baking powder and nutmeg together. Add by spoonfuls to the cream and fruit mixture. After each addition stir well. Mixture will be VERY STIFF. If it is too stiff add some more whiskey and stir well before you add the last few spoonful of flour mixture.

Put in loaf pans lined in wax paper. Push down with a spoon to make the top even and smooth. Bake in 225 degree oven for three hours with a pan of water underneath . At hour and thirty minutes I usually rearrange the pans and put the ones in the back up front and the ones in front in back. After next hour and half, I use a toothpick to see if the cakes are done. If not, it usually only takes ten extra minutes.

Let cakes sit in the pans for at least 30 mins and then invert them to remove from the pans. Remove the wax paper after they have cooled. Wrap each in saran wrap and pour some good Tennessee whiskey over them. Next wrap in foil . I usually tie a bow on the ones I give as gifts.

The kitty justice is the job goes quickly if you take a few sips of that good Tennessee whiskey as you prepare and cook them.

Now don't go making fun of fruitcakes .


Patty said...

They look delicious. I for one love fruitcake. Our one daughter usually orders us one from some place in Texas.

DUTA said...

Your fruitcake looks (I'm sure it also tastes) like the work of a master baker.
Thanks for the generosity of sharing the detailed recipe.

Lady Di Tn said...

Glad to hear you are one of the ones that love them. Enjoy your TX fruitcake. Peace

Thank you for your kind words. If you make them ENJOY. Peace

To Everyone
You need to put the cakes in the frig so they will be easier to slice. Peace

Debra @Tangerine Kitty said...

Your photos of the snow are just beautiful. I also like fruitcake, only if its really moist.

Small City Scenes said...

I like fruitcake too. Always have. My Aunt MaryAlice made the very best---Mimi I would love yours too. MA made hers monthes ahead of time and wrapped them in a Bourbon soaked white towel and let the soak it all up. Very moist cake.
Thanks for the recipe. I make a great cookie using the fruit with a choc chip dough recipe but no choc chips. MB

Lady Di Tn said...

Glad you are one of the fruitcake lover. Ours is really really moist and that is why you have to chill them in order to slice. Ah, must be all that bourbon we pour on them. Peace

We always wait until December so it will make the house smell like Christmas when we cook them. We just do a liberal pouring of bourbon over ours and then you have to chill them in order to slice. Hehe I bet I would love thoses cookies. Glad to hear you are one of the ones who loves fruitcakes. Peace