Wesson Fruitcake Recipe 355 Recipes

FRUITCAKE WITH RUM

Steps:

• In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
• In a large bowl cream the butter with the brown sugar until fluffy.
• Beat in eggs one at a time beating well after each egg.
• In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
• Add dry ingredients to the creamed mixture and stir well.
• Toss 1/4 cup flour with the rum soaked fruits.
• Pour batter over the fruit mixture and mix really well. Batter will be very thick.
• Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
• Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.

WESSON FRUITCAKE RECIPE - (3.5/5)

Steps:

• Heat oven to 275*. Combine oil, sugar and eggs. Beat vigorously with spoon or mixer for 2 minutes. Sift 2 C of flour with baking powder, salt and spices. Stir into oil mixture alternately with orange juice. Mix remaining flour with fruits and nuts. Pour batter over fruit, mix, turn into two 9x5x3 inch loaf pans greased and lined with brown paper. Place a pan of water on low rack. Bake cakes 1 1/2-3 hours. Let cakes stand 15 minutes. When cool, remove paper, wrap in Reynold's wrap and store to ripen. If desired, cakes can be wrapped in a cloth dampened with brandy or wine.