Granda Fruitcake SFM

 Used SfM white flour, fresh dates not raisins, and no citron just home made glacé pineapple, lemon and orange peel and glacé cherries and a ton of fresh Alabama pecans! They baked up really well! Brush them with limoncello liquor! Then Polish Cherry Brandy! Yum! Will start baking and freezing cookies for mailing out next week.

Recipe added as promised

Grandma Sally’s recipe for Southern dark fruitcake

Makes 2 large loaf pans. 

Note: I double this recipe to get the 6 small loaves and 6 regular disposable loaves. It’s a lot of work to do but worth the effort! 

4 cups red and green glacé cherries cut in halve or quartered

1 cup glacé pineapple in 1/2 in chop

2 cups pitted chopped dates (I use fresh dates) 

1/4 cup glacé orange peel, diced

1/4 cup glacé lemon peel, diced

4 cups pecans, coarsest broken up

1 cup unsalted butter

1 cup packed brown sugar

6 XL eggs separated and room temperature

1/4 cup molasses

1/4 cup orange juice

1:4 cup red wine

2 cups SFM WHITE all purpose flour SIFTED

1 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp ground cloves 

CHOP FRUIT AND NUTS AND MEASURE OUT INTO LARGE POT OR BOWL AND MIX WITH 1/2 cup flour. (This can be done day before baking) 

Cream butter and brown sugar well and add in egg yolks and beat til combined. 

In separate bowl combine molasses, orange juice and red wine. (Or use additional al juice in place of the wine.)

In another separate bowl, add 2 cups flour, baking soda nutmeg cinnamon and clove and whisk together to combine. 

Add flour mixture to creamed butter mixture alternately with wet ingredients beginning and ending with dry ingredients. Mix well. 

In a clean dry bowl, Beat remaining egg whites until stiff and gently fold into batter until just combined. 

Gradually add in your fruit and nuts.

Fill parchment lined and well greased loaf pans and bake at 300 degrees F. Until tests done. Depending on your loaf pan size, test for doneness. 

A large 9-5/8 by 5-1/2 pan will take approx 1 hour.