AuthorRita's KitchenCategoryCuisineCooking MethodDifficultyBeginner

Yields1 Serving
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

 2 ½ pounds mixed fruit (raisins, currants, dates, figs, cherries, nuts)
 ½ cup flour mixed into fruit
 ¾ cup butter
 1 ¾ cup sugar
 4 eggs
 2 2/3 cup sifted flour
 1 teaspoon allspice
 1/2 teaspoon baking soda
 1 cup milk
 ¼ cup wine

1

Preheat oven to 300 degrees.

2
3

Cream sugar and butter.

4

Add eggs, mix well.

5

Sift dry ingredients together into bowl.

6

Add to batter alternately with 1 cup milk, mixing after each addition.

7

Hand mix in floured fruit.

8

Add wine, pour into one greased and floured tube pan, or two prepared loaf pans.

9

Bake 2 hours for loaf pans; bake 3 hours for tube pan.

10

Cool in pan 20 minutes. Remove from pan.

11

Let cool completely.

12

Wine/Rum weekly until Christmas. Keep in cool place (frig)

Ingredients

 2 ½ pounds mixed fruit (raisins, currants, dates, figs, cherries, nuts)
 ½ cup flour mixed into fruit
 ¾ cup butter
 1 ¾ cup sugar
 4 eggs
 2 2/3 cup sifted flour
 1 teaspoon allspice
 1/2 teaspoon baking soda
 1 cup milk
 ¼ cup wine

Directions

1

Preheat oven to 300 degrees.

2
3

Cream sugar and butter.

4

Add eggs, mix well.

5

Sift dry ingredients together into bowl.

6

Add to batter alternately with 1 cup milk, mixing after each addition.

7

Hand mix in floured fruit.

8

Add wine, pour into one greased and floured tube pan, or two prepared loaf pans.

9

Bake 2 hours for loaf pans; bake 3 hours for tube pan.

10

Cool in pan 20 minutes. Remove from pan.

11

Let cool completely.

12

Wine/Rum weekly until Christmas. Keep in cool place (frig)

Fruitcake (Nanny Garber’s Recipe)