Mom's Fruitcake

  1. Batter will make about 15 lbs.
  2. Prepare pans according to chart below.
  3. Grease and line pans with brown paper, waxed paper, or parchment.
  4. Grease again.
  5. Cut paper about 1 inch taller than pans.
  6. Fill pans a little over half full with batter.
  7. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist.
  8. Enjoy!
  9. Pan sizes and baking chart:
  10. 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
  11. 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
  12. 1 lb.
  13. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
  14. 9 1/4 oz.
  15. tuna cans: 1 cup batter, bake for 1 hour 30 mins
  16. No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
  17. 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
  18. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
  19. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

friends, butter, light brown sugar, eggs, flour, salt, baking powder, cinnamon, allspice, nutmeg, cloves, mixed candied fruit, red candied cherries, candied pineapple, dates, golden raisins, currants, walnuts, sherry wine, batter

Taken from www.foodnetwork.com/recipes/moms-fruitcake-recipe.html (may not work)

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