Grandma's Christmas Fruitcake Recipe

My Fruitcake Story

Growing up, my Dad got a fruitcake from his employer every Christmas. That fruitcake came in the mail, so it might have been ordered from a high-end mail-order bakery, such as Collin Street Bakery and was absolutely delicious! Getting that fruitcake each year was something I looked forward to, and it became a part of our Christmas tradition, along with my Mom baking her homemade specialties. When I grew up and away from home, I tried a few fruitcakes from the grocery and retail stores but they never compared. Wanting to keep the family tradition alive I developed this recipe. It is very close to that fruitcake I remember growing up, and the cost is no where close to the $50-60 for the groumet fruitcake from Collin Street.

I've been making this fruitcake recipe for thirty plus years, and it is really more yummy desert cake than that dreaded "fruit". I've never liked the rum fruitcakes, so I don't use it as an ingredient. The recipe can be adapted to suit your taste or health convictions if desired, ie, using whole wheat flour or adding flax seed meal, or using Craisins instead of raisins or eliminating the cherries on top. But, for me, this is way I've made it for so many years that I never change a thing! Go ahead, call me a fruitcake!

Grandma Jan's Family Fruitcake
(Depending on pan size, batter makes one generous fruitcake or two smaller ones)

Preheat oven to 325 degrees
Spray Bundt or loaf pan(s) with olive oil spray or other non-stick spray.

Fruitcake Ingredients:

Step 1
1/3 cup shortening
1 cup honey
1 1/2 cups water
2 cups raisins

Step 2
2 cups unbleached flour
1 teaspoon baking soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 teaspoon salt

Step 3
1 cup chopped pecans
8 oz candied fruit

Garnish for top of Cake: Pecan halves and Candied Cherries

Fruitcake Directions:

Step 1:- Boil shortening, honey, water and raisins for 3 minutes. Cool.

Step 2: Combine flour, soda, cloves, cinnamon and salt and mix well. Add to honey/raisin mixture and mix until blended.

Step 3 - Stir in pecans and fruit. Batter will be very thick. Spoon into sprayed pan, filling 2/3's full. Place pecan halves and candied cherries in an attractive design on top of batter.

Bake for approximately 40 minutes or until toothpick comes out clean.

This fruitcake is very moist and a little goes a long way. Keep tightly wrapped in the refrigerator and it will last for a month. Wrap it up fancy and give it to friends in a Christmas Goodie basket. They just might decide that they love fruitcake too!