Fruit Cake Recipes

This recipe requires that you let ingredients set overnight and them continue with the baking in the morning.

Ingredients for overnight setting:
1 pkg. raisins
1 pkg. mixed peel
1 pkg. mixed fruit
1 pkg. glazed red cherries
1 pkg. glazed green cherries
1 large pkg. glazed pineapple rings
1 16-oz. can of crushed pineapple

Mix all the ingredients together in a large bowl, place in the refrigerator and allow to set overnight.

In the morning, mix 1/2 cup of flour into the fruit mixture.

Batter:
3/4 cup butter
3 eggs
1 cup sugar
2 1/2 cups flour
2 tsp baking powder
1 tsp salt

Directions:

Pre-heat oven to 350 degrees.

Cream butter and sugar. Beat the eggs and add to the creamed mixture. Sift the dry ingredients together and add to the butter mixture. Mix in the fruit.

Bake in one large pan for 1 1/4 hours.

1 lb. raisins
1 lb. dates
1 lb currants
1/4 lb mixed peel
1 cup cherries
1/2 cup brown sugar
1 cup chopped nuts
3 eggs
1 lb butter
2 tsp each of vanilla, maple, almond and lemon flavoring
2 1/2 cups flour
1 tsp each of cinnamon, allspice, nutmeg and mace
1/4 tsp cloves
1/4 tsp ginger
1 tsp baking soda dissolved in 1/2 cup of warm water

Directions:

Pre-heat oven to 275 or 300 degrees. This recipe needs to be baked slowly.

Cream the butter and sugar. Add eggs one at a time beating after each addition. Add the flavorings.

Sift the spices and the flour and sprinkle the mixture over the combines fruits and nuts. Stir them to make sure the flour is well mixed.

Add the creamed mixture to the fruit mixture. Now add the remaining flour and the soda and water.

Bake until a toothpick or knitting needle inserted in the middle of the cake comes out clean.

Adding a can of tomato soup to your cake recipe not only gives it great color but the taste is delicious.

Ingredients:

3/4 cup butter
1 1/2 cups white sugar
3/4 cup cold water
3 cups flour
3 tsp baking powder
1 cup nuts
1 cup cherries
1 pkg. mixed peel
1 pkg raisins
1 1/2 cups of fine cocoanut
1 can of tomato soup
1 1/2 cups currants
1 tsp baking soda dissolved in the soup
3/4 tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 egg (optional)

Directions:

Cream butter and sugar, add soup, flour, salt and spices.

Fold in the fruit last.

Bake for 2 1/2 hours

Ingredients:

1 cup butter
1 1/2 cups sugar
3 eggs
1 pkg. red cherries
1 pkg green cherries
3 cups raisins
1 15-0z. tin of sliced peaches
1 cup cocoanut
1 tsp vanilla flavoring
3 cups flour
1 tsp baking powder

Directions:

Pre-heat oven to 275 degrees.

Cream butter and sugar. Add unbeaten eggs one at a time, beating well after each addition.

Sift flour and baking powder together and add to the creamed mixture.

Lastly add the fruit.

Bake until a toothpick inserted in the middle of the cake comes out clean.

Mix together:
1 lb. raisins
3/4 cups of butter
1 cup brown sugar
1 1/2 cups of water

Bring these ingredients to a boil for 8 minutes and let cool. When lukewarm add 1 tsp of baking soda dissolved in 1 tbsp of warm water.

Pour ingredients into a large bowl and add:

4 well beaten eggs
3/4 lb cherries (either red and green or a combination)
3/4 lb chopped nuts
1 lb mixed peel

Sift the following ingredients together and add to the above mixture gradually beating well after each addition:

2 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1 tsp mace

Line a bake pot with greased waxed paper. Pour in the cake mixture and bake for 1 1/2 hours at 375 degrees.

Ingredients:

1 cup finely ground salt pork
2 cups of strong hot coffee
1 cup sugar
1 tsp allspice
1 tsp cinnamon
1 tsp baking soda
2 eggs
2 - 3 cups of molasses
3 cups flour
2 cups raisins
1 cup currants
2 cups mixed peel

Directions:

Place pork in a bowl and pour the hot coffee over it. Let stand until cold.

Stir in the spices, sugar and soda, the well beaten eggs and the molasses.

Sprinkle 2 tbsp of flour over the fruit and add the rest of the flour to the mixture gradually beating the mixture well after each addition.
Now add the floured fruit.

Bake for two hours in a slow oven

This recipe is meant to be worked with your hands in the same manner as you mix the dough for bread.

Ingredients:

3 eggs
2 tsps. vanilla flavoring
4 tsps. lemon flavoring
4 cups flour
1 1/2 cups brown sugar
1 cup milk
3 tsp baking powder
1/2 lb butter
1 pkg cherries
1 pkg raisins
1 pkg mixed peel

Directions:

Cream butter and sugar. Add in eggs one at a time beatinbg well after each addition adding a little flour at the same time. When all the eggs have been added mix in the rest of the flour with the milk.

Mix in the raisins, mixed peel and baking powder.

Mix in the cherries.

Bake in a slow oven until a toothpick inserted in the center of the cake comes out clean.

Ingredients:

2 cups raisins
1 cup sugar
3/4 cup butter
1 cup nuts
1 cup water
1 tsp. allspice
1 tsp cloves
1 tsp cinnamon

Boil these ingredients for about 10 minutes. Let cool and add:

2 cups flour
1 tsp soda
1 tsp baking powder
1/4 tsp salt

Bake for one hour at 350 degrees.

Ingredients:

2 cups seedless raisins
1 1/2 cups seeded raisins
1 pkg mixed peel
2 2/3 cups flour
3/4 tsp salt
1/2 tsp nutmeg
1/4 tsp mace
1 cup butter
6 eggs
1 1/2 cups cherries
1 cup currants
1 cup dates (cut into small pieces)
1/2 cup mixed fruit
1 - 3 cups of strong cold coffee
1 1/2 tsp baking powder
1/2 tsp ginger
1/4 tsp cloves
1 1/4 cups brown sugar
1/4 cup molasses

Directions:

Cream butter and gradually blend in the sugar. Add the unbeated eggs one at a time, beating well after each addition. Stir in the molasses, and then add the flour alternating with the coffee.

Add the fruit to the mixture and mix well. Sift the flour and spices and add to the mixture making sure the dry ingredients are well blended.

Use an angel food pan lined with three layers of waxed paper. Pour the batter into this pan.

Bake for 2 1/2 to 3 1/2 hours at 300 degrees.

Let cake cool in pan.

Ingredients:

3/4 lb butter
2 cups sugar
4 eggs beaten
pinch of salt
1/2 lb glace cherries
1/2 lb citron
1 lb raisins
2 tsp vanilla flavoring
1 tsp lemon flavoring
4 cups flour
1 cup evaporated milk
1 cup fine cocoanut

Directions:

Cream butter and sugar. Add eggs one at a time beating well after each addition.

Combine the fruit in a bowl and mix together with one cup of flour.

Add the remaining flour gradually to the creamed mixture alternating the additions with milk.

Fold the floured fruit into the mixture and mix well.

Bake in a 10-inch tube pan at 250 degrees for 3 hours.

Ingredients:

1 pkg raisins
1 pkg peel
1/2 lb nuts
1 1/2 cups brown sugar
4 cups flour
1/2 lb melted butter
3 tsp soda
2 cups boiling water
1 pkg gelatin dessert powder
3 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 tsp ginger

Directions:

Dissolve the gelatin in 2 cups of boiling water. Add soda, fruit, spices, flour and sugar. Lastly add the melted butter.

Bake in a slow oven for 2 1/2 to 3 hours.

Ingredients:

1 cup molasses
1 tbsp cinnamon
1 tbsp allspice
1 tsp cloves
1 cup butter
1 cup sugar
5 well beaten eggs
3 1/2 cups flour
1/2 tsp salt
3 cups currants
2 cups citron peel
2 cups of lemon peel or 4 cups of mixed peel
1 1/4 cups dates (optional)
1 tsp baking soda
2 tbsp. hot water
a wine glass full of whiskey or rum

Directions:

Steep, not boil, the spices and the molasses over a low hear. The longer you steep, the darker the cake will be. Let cool.

Cream butter and sugar and add the well beaten eggs as well as the coole molasses mixture.

Dust fruit with 1/4 cup of flour. Add the remaining flour to the creamed mixture and blend well.

Stir in the floured fruit. Then mix in the soda which is dissolved in the hot water.

Line a large baking pan with three layers of greased brown paper.

Bake at 275 degrees for 3 to 3 1/2 hours.

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Ingredients:

2 cups seedless raisins
1 cup currants
1 1/2 cups seeded raisins
1/8 of a pkg of glace cherries, cut in half
1 cup blanched almonds, halved
1 8-oz pkg cut mixed peel
1 cup dates, cut up
1 8-oz pkg cut mixed fruit
1 tbsp diced candied ginger
3 cups pastry flour or 2 1/2 cups sifted flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ginger
1/4 tsp mace
1/4 tsp cloves
1 cup butter
1 1/4 cups brown sugar
6 eggs
1/4 cup molasses
1 - 3 cups cold strong coffee

Directions:

Wash and dry seedless raisins, currants and seeded raisins.

Mix the rest of the fruits and nuts and coat with flour.

Sift the flour together with the baking powder, salt and spices. Add the fruits and nuts.

In another bowl, cream the butter and gradually add the sugar. Add the unbeaten eggs, one at a time, beating well after each addition. Stir in the molasses.

Add the flour mixture to the creamed mixture, alternating with coffee and combine thoroughly.

Line a 8-inch baking pan with three layers of greased heavy paper and spread the batter evenly in the pan.

Bake at 300 degrees for 2 1/2 to 3 hours.

This cake can keep for several weeks.

This is the recipe of the cake that was seved to King George VI at Government House when he visited Newfoundland in 1939. I found this recipe among my grandmother's collections although I do not know who baked this cake for the King.

Ingredients:

2 lbs butter
1 1/2 lbs fruit sugar
2 lbs all-purpose flour
3 lbs currants
1 lb sultana raisins
1 1/2 lbs dark sticky raisins
1/2 lbs glace cherries
1/2 lb ground almonds
1 lb. mixed peel
1/2 lb shredded almonds
2 oz. mixed spice
2 tsp baking powder
pinch of salt
2 lbs black treacle ( I think this is molasses)
20 eggs
Brandy

Directions:

Cream butter and sugar until creamy and then add in the treacle.

Sift the flour with baking powder and spices. Beat the eggs with 1/2 cup of milk

Add the flour mixture to the creamed mixture, alternating with the beaten eggs.

Add fruit and mix thoroughly.

Add 1/2 cup of brandy.

Pour batter into three wedding pan tins and two loaf pans.

Bake at 300 degrees for 1/2 hour and then at 275 degrees for 2 1/2 hours.

Keep a pan of water in the oven to keep the cakes moist. Store ion airtight wrap for several weeks before serving and baste with brandy once a week.

Ingredients:
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 cup hot milk
3 1/2 cups flour
1 1/2 tsp baking powder
1 cup cherries cut in pieces

Directions:

Cream butter and add sugar. Beat in eggs one at a time. Add the hot milk , flour and baking powder.

Mix in the cherries.

Bake at 350 degrees for 1 1/2 hours

Ingredients:

1/4 lb blanched almonds
1 1/4 lb Sultana raisins, bleached
4 cups of flour
1 lb butter
2 cups white sugar
12 eggs
1/2 lb mixed peel
The grated rind of one lemon

Directions:

Cream butter and sugar. Add 6 eggs one at a time, beating well after each addition.

Separate the otehr 6 eggs and add only the yolks. Beat the mixture for 10 minutes.

Rub the fruit with flour. Add the fruit to the mixture and then add the grated lemon rind.

Beat the whites of the eggs until very stiff and fold into the mixture.

Bake at 300 degrees in a slow oven.

This recipe is enough to make two fruit cakes.

Ingredients:

8 oz. pkg cream cheese softened
1 cup butter softened
1 1/2 cups sugar
4 eggs
1 tsp baking powder
1/2 cup almonds - chopped
1 1/2 tsp almond extract
1 1/3 cups flour
2/3 cup of flour to roll the cherries in
3/4 cup marachino cherries, well drained

Directions:

Preheat oven to 325 degrees.

Cream the butter, sugar and cream cheese. Add the almond extract to the creamed mixture.

Add the eggs one at a time, beating well after each addition.

Sift the flour and baking powder and gradually add to the creamed mixture.

Coat the cherries and chopped almonds with flour and add to the mixture. Make sure you blend them in well so they are distributed throughout the cake.

Bake for one hour until a toothpick inserted in the center comes out clean.

1 cup brown sugar
1/2 cup vegetable oil
1 cup white sugar
4 eggs
2 cups flour
1 tsp baking soda
1/2 tsp cloves
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 tsp allspice
2 cups grated carrots

Beat the brown sugar, white sugar, oil and eggs with an electric mixer. Blend in the dry ingredients and add the grated carrot. Mix well.

Pour the mixture into a tube pan and bake at 350 degree for one hour and ten minutes.

1 cup butter or margarine
2 cups sugar
3 eggs (added one at a time)
1/2 cups hot water (not boilng water)
1/2 cup milk
3 cups flour
1 tsp baking powder
1/2 tsp. salt
1 tsp lemon extract
1 tsp almond extract
foured gum drops

Cream butter and sugar. Add milk to hot water and add to creamed mixture. Blend the fdry ingredients and add to the mixture alternating with the eggs. Beat well after each addition. Beat in the lemon and almond extracts. Stir in the floured gum drops.

Bake for 1 1/2 hours at 325 degrees. Cake is done when a toothpick inserted in the middle comes out clean.

This cake will keep in the refrigerator for up to four months.

2 cups dried figs
2 cups pitted dates
2 cupps currants
2 cups dark raisins
1 cup brandy
2 cups flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp black pepper
1/4 tsp nutmeg
1/8 tsp cloves
1 cup butter softened
1 cup brown sugar
3 large eggs
1/2 cup dark molasses
2 tsps vanilla extract
1 cup walnuts chopped coarsely

Remove and discard the stems from the figs. Chop the figs and dates coarsely. Combine the figs, dates, currants, raisins and brandy in a large bowl. Let this stand at room temperature for two hours, stirring occasionally.

Preheat the oven to 325 degrees. Generously grease a tube pan and dust with flour.

Combine the rest of the dry ingredients in a bowl.

Cream butter and brown sugar with electric mixer until well blended and creamy. Add in the eggs one at a time beating well after each addition. Add the molasses and vanilla. Reduce the speed of the mixer to low and add the mixture of the dry ingredients.

Using a spoon, stir in the nuts and dried fruit mixture, Spoon the batter evenly into a pan.

Bake the cake for one hour. Cover the cake loosely with foil wrap and return to the over for a further 40 to 55 minutes until a toothpick inserted near the center comes out clean.

Let cool on a wire rack for 15 minutes. Use a knife to loosen the sides of the cake from the pan . Wrap the cake in plastic wrap and place in the refrigerator to cool so that it is easier to slice.