Mom&#39;s Fruitcake You Have To Try

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Mom's Fruitcake

"This is the fruitcake my mom made from the time I changed into a bit female. It is not full of the citrus fruits, and I've in no way met anyone who did not adore it. Originally submitted to CakeRecipe.Com. You can use fruit juice rather than the brandy, in case you choose."

Ingredients :

1 cup dried currants
2 cups raisins
1 cup candied cherries
1 ounce small gum drops, no licorice ones
2 cups pitted dates, cut in half
1 1/four cups chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground allspice
1/4 cup brandy
1 cup apple jelly
2 cups boiling water
1 1/four cups butter
3 cups white sugar
7 eggs
1 teaspoon vanilla extract
five cups all-motive flour
1 teaspoon baking soda

Instructions :

Prep :	Cook : 30M	Ready in :

Pour boiling water over raisins and currants to cowl. Let steam for 5 mins, then drain. In a totally big bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to combo. Cover and let stand overnight.
Preheat oven to 275 tiers F (a hundred thirty five degrees C). Grease 3 8x4 inch loaf pans.
Cream the butter and the sugar collectively until light and creamy. Add the eggs separately, mixing properly after each one. Stir in the vanilla.
Sift the flour and baking soda together.
Add the flour combination alternately with the fruit combination to the creamed combination. Pour evenly into three loaf pans.
Bake at 275 ranges F (one hundred thirty five stages C) for two-1/four to a few hours or till a toothpick inserted within the middle of the loaves comes out easy.

Notes :

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