Grandmas Christmas Fruit Cake
Servings Prep Time
20servings 30minutes
Cook Time Passive Time
1 1/2hours 2-8 hours
Servings Prep Time
20servings 30minutes
Cook Time Passive Time
1 1/2hours 2-8 hours
Ingredients
Instructions
  1. In a large bowl, place the dark raisins, golden raisins, and the currants. Bowl some water and pour over the raisins and currants until covered. Let them soak and plump up for a minimum of 2 hours or even overnight. Drain and set aside until needed.
  2. Combine 1 cup boiling water and the 5 teaspoons of instant ground coffee granules. Stir until completely dissolved. Set aside to cool. Again, overnight if desired.
  3. Pull a pound of butter out of the fridge and leave at room temperature for a minimum of 2 hours or overnight to soften.
  4. Here is another step that can be done the night before if desired. Prepare your loaf pans or cake pans. Grease and line your cake pans with brown paper, or parchment paper. Grease the brown paper or parchment paper again.
  5. Next day or after the initial 2 hour waiting period comes the rest of the cake assembly. In another large bowl, chop and prepare the other fruit such as the maraschino cherries, mixed glaced fruit, and dates.
  6. Chop the pecans and add to the fruit bowl. Toss in the slivered almonds too.
  7. Add in the now plumped and drained raisins and currants.
  8. Add ½ cup of all purpose flour and dredge the nuts and fruit until they are no longer sticking together. If you require more flour to keep the fruit from sticking together, remember how much you are adding. This will need to be deducted from the amount of flour you will be using to make the “cake” portion in a moment. Once the fruit is no longer sticking together, set this bowl aside.
  9. In a small dish, combine 2 Tablespoons hot water with the 1 teaspoon of baking soda. Stir until dissolved and set aside.
  10. In yet, another large bowl, sift and combine the 4 cups of all purpose flour (or less depending on how much was needed for dredging the fruit), and spices. Set aside.
  11. Carefully separate the eggs. Place the yolks into one bowl and the whites into another. With your hand mixer, beat the egg whites until frothy and thick and holding peaks. Set this bowl aside.
  12. Now, using the same hand mixer, beat the egg yolks in the other bowl until well beaten. Also set aside for a moment.
  13. Once again, in a large bowl, place the pound of softened butter. With the hand mixer, whip the butter until creamy.
  14. Gradually continue mixing while adding the brown sugar. Mix until well blended and creamy.
  15. Add the well beaten egg yolks to the butter and sugar mixture. Continue beating until smooth.
  16. Now mix in the cooled coffee and 1 teaspoon of vanilla extract. Continue beating.
  17. Add in the dissolved baking soda and the whipped egg whites. Combine well.
  18. Now add in the sifted flour and spice combination. Stir well to combine.
  19. Lastly, fold in the dredged fruit and nuts. For this part, the mixture might be getting too thick. Thoroughly wash your hands and prepare to get in there and finish mixing by hand, literally.
  20. Turn into your prepared greased cake or loaf pans.
  21. With your oven rack placed in the middle, preheat the oven to 300 degrees Fahrenheit. Evenly space the cake pans in the oven to allow proper air flow circulation. Bake for 1 to 1 ½ hours if using loaf pans. To test for doneness, use a toothpick inserted in the middle and it comes out clean. If using larger, more traditional tiered cake pans, be prepared to bake the Christmas Fruit Cake for 3 to 3 ½ hours and at a lower temperature of 275 degrees Fahrenheit to prevent burning. Again test for doneness with a toothpick inserted in the middle.
  22. Remove the cake from the pan and remove the brown paper or parchment paper. Allow to cool completely on a cooling rack. Once cooled, wrap once again in waxed paper, parchment and even brown paper. Completely wrap and seal in aluminum foil as well. Let cure at room temperature on the counter or other safe location for a minimum of 2 weeks before moving to the freezer if desired. However, if properly sealed, it can also keep indefinitely at room temperature.
Recipe Notes

Recipe by: Karen Harbridge

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Enjoy and Merry Christmas!