caleb’s wonderful special fruitcake

I have made a double batch of this fruitcake every November for the last five or six years. It is so delicious, that it will shake your very foundation. I am including my recommendations for creating gold, silver and bronze versions in parentheses.The recipe comes from another teacher named Caleb via my friend Anna.

4 # raisins (gold – organic golden;  silver – any golden raisins; bronze – regular raisins)

1 gal shelled pecans or 10 # unshelled (gold – organic from Texas; silver- organic; bronze – from Costco)

1 1/2 # candied pineapple

1 1/2 # candied cherries

1 # citron

1 # butter (gold – organic, unsalted)

4 c sugar

5 c flour (gold – organic)

1 tbsp salt

3 tsp cinn

3 whole nutmegs, grated

4 tbsp vanilla (real)

1 doz eggs (gold – farm fresh)

Mix butter, sugar, and then eggs and vanilla.

Sift dry mixture. Add fruits and nuts. Bake at 350 for 2-4 hours or until eggs stop stringing. Stir every 10 or 15 minutes while cooking. Put into buttered pan while hot. Pack down well. Yields about 15 #.

** Use a very large roasting pan and the strongest iron paddles to stir the mixture**

**In the beginning you can stir every 15 minutes and as the mixture begins cooking, stir more frequently. If it gets overcooked, it will not hold together well.**

**Makes excellent gifts**

**Slice thin to serve**

**Freezes well**
To see a video of stirring the fruitcake and of the homemade candied fruits we used, go this this post here.

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