Ruth's Fruit Cake

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 505.9
  • Total Fat: 10.1 g
  • Cholesterol: 34.3 mg
  • Sodium: 86.6 mg
  • Total Carbs: 100.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Ruth's Fruit Cake calories by ingredient


Introduction

This is a fruit cake recipe my mom got from the Cincinnati Enquire in 1968. It has been added to since then. It is enjoyed by many! This is a fruit cake recipe my mom got from the Cincinnati Enquire in 1968. It has been added to since then. It is enjoyed by many!
Number of Servings: 48

Ingredients

    1 lb. brown sugar
    3/4 lb light butter mostly melted
    6 eggs
    2 cups raisins
    1 lb candied pineapple chunks
    1 lb candied red cherries
    1/2 lb candied green cherries
    1/2 tsp baking soda
    1/2 cup dark molasses
    4 cups flour
    1 tbls fresh nutmeg (can use ground)
    1 cup bourbon
    1 lb pecan halves

Tips

I use muslin. Mom uses clean Old T-shits to wrap cakes with. If wrapping starts to dry out add more bourbon.


Directions

flour the fruit and nuts lightly. Cream the sugar & mostly melted butter. Beat in eggs well. Dissolve baking soda in molasses. Sift flour with nutmeg. Adding small amouts at a time to mixture. Stir on bourbon. I find if you alternate bourbon & flour it is easier to mix.Have 4 large loaf pans divided evenly.Bake in a 250 degree oven for about 2 1/2 hour to 3 hours. after cooled wrap in cheese cloth or muslin. Soak in bourbon. store in plastic ziplock. Cakes will be ready in 3 weeks.

Serving Size: 1 loaf makes 12 servings

Number of Servings: 48

Recipe submitted by SparkPeople user PJAMES6.