Old Fashioned Light Fruitcake
From the kitchen of Dora Grimm
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
one 10 inch cake or 2 loaves
Contains nuts, Travels well
1 cup butter or margarine, softened
2 1/4 cups sugar
3 tablespoon brandy flavoring
4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 pound coarsely chopped pecans (about 6 cups)
1 1/2 pound mixed candied fruit and peel (about 4 cups)
15 ounce package golden raisins
Additional candied fruit and nuts, optional
Preheat oven to 275 degrees.
Grease one 10 inch tube pan or two 9x5 loaf pans, and line with parchment.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after additions; stir in brandy flavoring.
Combine dry ingredients, pecans, candied fruit, and raisins; mix well.
Add fruit mixture to creamed mixture, blending well.
Spoon batter into prepared pan.
Bake at 275 degrees for 2-1/2 to 3 hours.
Brush top with honey 30 minutes before cake is finished baking.
Decorate top with additional candied fruit and nuts, if desired.
Remove from oven when cake tests done; when completely cool, wrap cake tightly in aluminum foil.
Store several weeks to allow flavors to mellow.
I have not made this particular fruit cake BUT the recipe is almost identical to one my mother has had for many many years that first appeared in a Blue Diamond Walnut advertisement. I think the only difference is that we do not use the peel, just all candied fruit. I have had co-workers that normally would turn and run from fruit cake (you know, the yucky store bought ones) come back for seconds and thirds samples. I usually make mine the Friday after Thanksgiving. One word of worning, it is becoming harder and harder to find the brandy flavoring (McCormick's quit making it several years ago)