Blue Ribbon Fruit Cakes

Elsie's Blue Ribbon Fruit Cakes

Recipe Type: Cake, Fruitcake, Candied Fruit
 

Yields: 10 (1-pound) fruitcake loaves
 

Prep time: 30 min
 

Cook time: 3 hr

Ingredients:

 

3 cups whole candied cherries
2 cups dark raisins
6 cups mixed candied fruits (of your choice)
6 cups mixed nuts (not salted), your choice of nuts
2 cups all-purpose flour
2 cups vegetable oil
3 cups firmly-packed brown sugar
8 eggs
4 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons salt
4 teaspoons ground allspice
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 cups fresh-squeezed orange juice orange juice

 

Preparation:

Preheat oven to 275 degrees F. Generously grease (using solid vegetable shortening) and flour ten (1-pound) loaf pans. Place a pan of water on the lowest rack in the oven.

In a large bowl, combine candied cherries, raisins, mixed candied fruits, nuts and 2 cups flour; set aside.

In a large bowl, combine the vegetable oil, brown sugar, and eggs.
In another large bowl, combine the 4 cups flour, baking powder, salt, allspice, cinnamon, and cloves. Add dry ingredients, alternately with orange juice, to the egg mixture, beating after each addition until well blended. Pour prepared batter over the candied fruit/nut mixture, mixing well. Pour into prepared loaf pans.

Bake the fruitcakes approximately 2 1/2 to 3 hours. Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, the fruitcake is done. Be careful not to over bake. Fruitcake is done when the internal temperature registers approximately 205 to 209 degrees F.

This is the type of cooking thermometer that I prefer and use in my cooking. 

 I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and let the fruitcakes completely cool in the baking pans.

Check out my Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Makes ten (1-pound) fruitcake loaves.