JENNIFERS FAMILY FRUIT CAKE

RECIPE SUBMITTED BY Jennifer Marranci

my  family fruitcake which was passed from My grandmother. No citrus fruit, which is what I don’t like in fruitcake, and 3 quarts of nuts. It goes in the oven in a big pan, pulled out and stirred every 15 minutes then pressed into pans. Delish

Jennifers Family Fruit Cake..

1 pound softened butter
4 cups sugar. I use brown sugar
3 cups self rising flour
12 eggs
8 ounces chopped dates
1 pound Golden raisins
3 quarts nuts (I use pecans but a mix of pecans and walnuts are good too)
8 ounces each candied cherries and pineapple
1 tablespoon nutmeg
2 tablespoons cinnamon
Combine butter, sugar and eggs. Mix well.
chop nuts, half fine (pulse in food processor) and half coarse, this really makes a difference in the taste and texture but its not in the original recipe. Chop cherries and pineapple. Combine all ingredients in a large bowl. Mix well. Pour into a very large pan, a large roasting pan works best. Cook in a 300° oven for 1 1/2 hours. Remove and stir every fifteen minutes. Press into pans as soon as it comes out of the oven. This will make three loaf pans, two 10 inch spring forms or a bunch of gift size mini loaves.

I actually tweak this a lot of ways. This year I skipped the candied fruit and used fresh cherries, canned pineapple and canned apricots. I also added a bag of coconut and a couple of cups of macadamian nuts. Also a teaspoon of powdered ginger. Great tropical fruit cake.