Mom's Fruitcake

This is the fruitcake my mother made from the time I was a little girl. It isn't full of the citrus fruits, and I've never met anyone who didn't like it. Originally submitted to CakeRecipe.com. You can use fruit juice instead of the brandy, if you prefer.

• Calories: 393 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 ¼ cups butter
• 3 cups white sugar
• 5 cups all-purpose flour
• 2 cups raisins
• ¼ cup brandy
• 1 cup dried currants
• 2 teaspoons ground allspice
• 1 cup candied cherries
• 2 cups pitted dates, cut in half
• 1 cup apple jelly
• 7 eggs
• 1 ¼ cups chopped walnuts
• 2 cups boiling water
• 1 ounce small gum drops, no licorice ones

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.

Step 2

Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

Step 3

Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.

Step 4

Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.

Step 5

Sift the flour and baking soda together.

Step 6

Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.