Grandma's Christmas Fruitcake  

1/2 cup margarine
1 cup brown sugar, firmly packed
1 teasp. lemon juice
2 eggs
1/2 cup molasses1
1/2 cup milk
2 cups flour
1/2 teasp baking soda
dash of salt
1 teasp cinnamon
1/2 teasp allspice
1/2 teasp mace
1/4 teasp ground cloves

2 cups mixed candied fruit
1 cup candied cherries
1 cup candied lemon peel
1 cup golden raisins (or dates)
1 cup chopped walnuts (toasted first)


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Preheat oven to 325 degrees: Butter two loaf pans. Cream margarine with sugar, then add lemon and eggs and beat well. Stir in the molasses and milk. In a separate bowl, mix together all the fruit and nuts. Take a small amount of the flour and sprinkle over the fruit mixture. Mix the rest of the flour, soda and spices and beat into sugar mixture. Stir in the candy mixture. Divide and spoon into the loaf pans. Bake for 1 hour plus, testing with toothpick for doneness. Turn out onto racks for cooling. Store in refrigerator for at least two weeks before cutting.

Before storing, you may want to sprinkle a little brandy over the fruitcake. This helps in the preserving process and enhances the flavor.


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