| Recipe to Print-Fruitcake - Copy - Copy |
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| Recipe Name: |
Fruitcake - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$1.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you prefer to add other fruits, just make sure you have 1 pound per 16 servings of fruit NOT including the cherries. If desired, soak cakes in bourbon over a 2-day period before serving.
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Ingredients:
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Directions:
Cream the butter and sugar until light in color. Add the eggs one at a time with the mixer running. Reduce mixer to low and alternate milk and flour, beginning and ending with flour. Add soda. Once well mixed, fold in the mixed fruits, lemon juice and lemon zest.
Pour into greased loaf pans. Bake at 300 degrees for 3 hours, or until done. |
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