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Prep Time : 20min
Cook Time : 1hr 20min
Course : Cakes, Dessert
Special : Easy, Kosher (Parve), Lactose-Free, Large Quantity, Make Ahead, Non-Alcoholic, Vegetarian
Type of Prep : Bake, Mix / Beat
Cuisine : U.S. Regional
Occasion : Christmas, Fall, Winter
 
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Fruit Cake Recipe

From Favorite Recipes from Quilters by Louise Stoltzfuz (Good Books)

Unlike traditional fruitcakes, this one is not soaked in any type of alcohol. However, feel free to sprinkle with rum or fruit liqueur, if you wish.

INGREDIENTS:

  • 1-1/2 cups liquid coffee
  • 1 (15-ounce) box raisins
  • 1-1/2 teaspoon baking soda
  • 3/4 cup cooking oil
  • 2 cups sugar
  • 3 eggs
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon mace
  • 8 ounces walnuts, chopped
  • 1 jar maraschino cherries, undrained
  • 1 pound mixed fruit

PREPARATION:

Boil raisins in coffee. (Use leftover coffee.) Add baking soda and let stand until cool.

Cream together oil, sugar and eggs. Add flour, baking powder, salt, cinnamon, allspice, cloves, mace, and walnuts, adding cherry juice and coffee to make mixing easier. Fold in cherries, raisins and mixed fruit. Spoon into 4-5 small greased and floured loaf pans.

Bake at 325 degrees F. for about 1 hour and 20 minutes. Fruitcake is done when it springs back to a light touch. When completely cooled, wrap in aluminum foil.

Yield: 4 to 5 small fruitcakes

Recipe Source: Favorite Recipes from Quilters by Louise Stoltzfuz (Good Books)
Reprinted with permission.

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