What in the world is it with Fruitcake? Individually, the ingredients are amazingly delicious and (generally speaking) I love all cakes with a passion.
Then there’s fruitcake.
Honestly, until this fruitcake recipe, I’d never met one I particularly cared for. In fact, I had only taken one bite from each previous fruitcake. One small bite that was quickly followed with a big swallow of coffee or boiled custard. It’s my way of begging my taste buds to forgive me.
Yet, fruitcakes have a loyal and passionate following. Apparently, you either “get” fruitcake’s quirky little personality or you don’t.
I was pleasantly surprised by this particular fruitcake recipe. It’s Heavenly! It’s from the 1982 cookbook, Country Living Recipes. Let me tell you something about this cookbook – it’s the best. It’s one of the cookbooks (in a collection numbering in the hundreds) that I LOVE muchly. How muchly? I’ve made certain I had two copies instead of just one. I return to this particular cookbook again and again.
Regal Fruitcake Recipe
Country Living Recipes, 1982
8 oz. candied red cherries, chopped
8 oz. candied green cherries, chopped
1-1/2 cups coarsely chopped pecans
1 (7 oz) can flaked coconut
4-1/4 cups all-purpose flour (divided)
1-1/4 cups butter or margarine, softened
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
Combine the first 4 ingredients, “dredge” with 1/4 cup flour, stirring to coat well. Set aside.
Cream the butter or margarine in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine remaining flour, baking powder, and salt. Add to creamed mixture alternately with orange juice, beginning and ending with flour mixture. Stir in fruit mixture.
Line a greased 10 inch tube pan with cake paper, grease the cake paper.
Bake at 300 degrees for 2-1/2 hours or until a wooden pick inserted in center comes out clean.
Cool cake in pan 20 minutes before removing from pan; peel paper from cake. Cool completely on a wire rack.
Yield: One 10 inch fruitcake.