Mom's Fruitcake

Mom's Fruitcake Recipe - Traditional American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 12

Introduction

Mom's Fruitcake is a beloved holiday treat that has been passed down through generations in many families. This rich and decadent fruitcake is filled with a variety of dried fruits, nuts, and a hint of rum, making it a festive and delicious dessert for any special occasion.

History

The recipe for Mom's Fruitcake has been in our family for decades, with each generation adding their own twist to make it even more delicious. This fruitcake is a labor of love, with each ingredient carefully selected and prepared to create a perfect balance of flavors and textures.

Ingredients

1.5 cups of softened butter
1 pack of confectioner's sugar flour
6 large eggs
1 cup of bourbon (or rum)
4 tbsp of vanilla extract
1 lb (454 g) of golden raisins
1 lb (454 g) of glace cherries
1 lb (454 g) of glace pineapple
0.33 lb (150 g) of glace citron (or more - up to a pound)
0.25 lb (113 g) of candied orange peel
0.25 lb (113 g) of candied lemon peel
1 qt (946 ml) of pecan halves
14 oz (397 g) of flaked coconut

How to prepare

Preheat the oven to 250°F (121°C).
Line the bottom and sides of a large tube pan and a small loaf pan with foil, then grease the pans.
Coarsely chop the raisins, cherries, pineapple, citron, orange peel, lemon peel, and pecan halves.
In a large bowl, soften the 3 sticks of butter.
Cream in a box of confectioner's sugar, then fill the box to the same level with flour.
Pour half of the flour over the fruit and nuts, and mix thoroughly so that all are well-floured.
Add six eggs to the butter/sugar mixture one at a time while beating.
Add vanilla extract and fold in the flour.
Stir in the fruits and nuts, then fold in the liquor.
Pour the batter into the cake pans and bake for approximately 2 hours.

Variations

Add a tablespoon of cinnamon and nutmeg for a warm and spicy flavor.
Substitute the rum with brandy or whiskey for a different twist.
Use different dried fruits such as apricots, figs, or dates for a unique flavor profile.

Cooking Tips & Tricks

Make sure to chop the fruits and nuts coarsely for a nice texture in the fruitcake.

- Creaming the butter and sugar together until light and fluffy will help create a tender crumb in the cake.

- Folding in the flour and fruits gently will ensure that the cake is not overmixed, resulting in a dense and moist texture.

- Baking the fruitcake at a low temperature for a longer period of time will help it bake evenly and develop a rich flavor.

Serving Suggestions

Mom's Fruitcake is best enjoyed with a cup of hot tea or coffee during the holiday season.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy.

- Folding in the flour and fruits gently to avoid overmixing.

- Baking the fruitcake at a low temperature for a longer period of time.

Ingredient Substitutions

Substitute the rum with apple juice for a non-alcoholic version.

- Use walnuts or almonds instead of pecans for a different nutty flavor.

Make Ahead Tips

Mom's Fruitcake can be made ahead of time and stored in an airtight container for up to a week before serving.

Presentation Ideas

Decorate Mom's Fruitcake with a dusting of powdered sugar or a drizzle of icing for a festive touch.

Pairing Recommendations

Serve Mom's Fruitcake with a glass of sherry or port for a perfect pairing.

Storage and Reheating Instructions

Store Mom's Fruitcake in an airtight container at room temperature for up to a week. To reheat, place in a warm oven for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Mom's Fruitcake contains approximately 350 calories.

Carbohydrates

Each serving of Mom's Fruitcake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Mom's Fruitcake contains approximately 20 grams of fats.

Proteins

Each serving of Mom's Fruitcake contains approximately 5 grams of proteins.

Vitamins and minerals

Mom's Fruitcake is a good source of vitamin C from the dried fruits and nuts.

Alergens

Mom's Fruitcake contains nuts and eggs.

Summary

Mom's Fruitcake is a rich and decadent dessert that is high in carbohydrates and fats, making it a delicious treat for special occasions.

Summary

Mom's Fruitcake is a classic holiday dessert that is rich, moist, and full of flavor. With a variety of dried fruits, nuts, and a hint of rum, this fruitcake is a delicious treat that is perfect for any special occasion.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer evening, and I was rummaging through an old box of my mother's belongings. As I sifted through the papers and trinkets, I stumbled upon a worn and tattered recipe card.

"Mom's Fruitcake," it read in faded ink. Memories flooded back to me of my childhood, of days spent in the kitchen with my mother, watching her bake this delicious treat. I knew I had to make it again, to bring back those cherished memories and share them with my own family.

I carefully studied the recipe, taking note of each ingredient and step. The measurements were in my mother's elegant handwriting, a reminder of her love and care in the kitchen. I could almost hear her voice guiding me through the process, her gentle encouragement pushing me to create something special.

The next day, I gathered the ingredients and set to work. As I mixed the butter and sugar, added the eggs and flour, I felt a sense of peace wash over me. The familiar scents of cinnamon and nutmeg filled the air, wrapping me in a warm embrace of nostalgia.

I added the dried fruits and nuts, folding them into the batter with care. Each ingredient held a memory, a moment shared with my mother in the kitchen. As I poured the mixture into the pan and slid it into the oven, I knew I was creating more than just a cake - I was preserving a legacy, passing down a tradition from one generation to the next.

As the cake baked, the sweet aroma filled the house, drawing my family into the kitchen. My children watched with eager eyes, asking questions and offering to help. I smiled, realizing that I was not only creating a delicious treat, but also making memories that would last a lifetime.

When the cake was finally done, I carefully removed it from the oven and let it cool. The golden crust glistened in the light, hinting at the rich flavors that lay within. I sliced a piece and offered it to my family, watching as they savored each bite.

As we sat around the table, sharing stories and laughter, I knew that this recipe was more than just a cake - it was a connection to my past, a link to my mother and all the love she had poured into her cooking. I felt grateful for the chance to recreate her fruitcake, to pass on a piece of her to my own children.

And as we finished the last crumbs of the cake, I knew that this recipe would always hold a special place in my heart. It was more than just a dessert - it was a reminder of the bond between generations, of the love and memories that live on through the simple act of cooking. Mom's Fruitcake would always be more than just a recipe to me - it was a legacy, a tradition, a taste of home.