Be the first to This fruitcakes is like mincemeat of old times. It includes not only fruit, but sausage.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound fresh sausage
- 2 cups very hot water
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons vinegar
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 pound raisins
- 1 pound currants (optional)
- 1 pound candied fruit
- 3-1/2 to 4 cups all-purpose flour
- 1 pound walnuts, coarsely chopped
Preparation:
Place sausage in a large bowl and pour hot water over sausage, stirring until sausage breaks apart.
Add sugar, soda, and vinegar and mix well. Add nutmeg, cloves, cinnamon, salt, raisins, currants, candied fruit, flour, and walnuts. Mix well. Pour into one large tube pan or 2 medium-sized loaf pans.
Bake at 375 degrees F. for 30 minutes. Cover and bake another 30 minutes or until done.
Notes: Before baking, decorate top with candied fruit, nuts, or cherries. Do not store in closed container. The best way to store fruitcake is to wrap it in cheesecloth. It may also be frozen.
Yield: 15 to 20 servings
Recipe Source: Favorite Recipes from Quilters by Louise Stoltzfuz (Good Books)
Reprinted with permission.
Add sugar, soda, and vinegar and mix well. Add nutmeg, cloves, cinnamon, salt, raisins, currants, candied fruit, flour, and walnuts. Mix well. Pour into one large tube pan or 2 medium-sized loaf pans.
Bake at 375 degrees F. for 30 minutes. Cover and bake another 30 minutes or until done.
Notes: Before baking, decorate top with candied fruit, nuts, or cherries. Do not store in closed container. The best way to store fruitcake is to wrap it in cheesecloth. It may also be frozen.
Yield: 15 to 20 servings
Recipe Source: Favorite Recipes from Quilters by Louise Stoltzfuz (Good Books)
Reprinted with permission.
