Holly Jolly Fruit Cake

Name: Holly Jolly Fruit Cake
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 8 cakes, 80 serving(s)
Ingredients: 20 ounces diced mixed fruit; 8 ounces candied cherries, red and green; 6 ounces pitted dates; 4 ounces seeded raisins; 4 ounces walnut meats; 4 ounces pecans; 1 cup shortening; 1/2 cup sugar; 1/2 cup honey; 5 eggs, well beaten; 1 3/4 cups flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon allspice; 1/2 teaspoon nutmeg; 1/4 cup either orange juice, grape juice, brandy, rum

Submitted by Suzie

"What can I say? It's like Easter Marshmallow Peeps...you either love them or despise them. I would offer that if you dare to fess up to loving Marshmallow Peeps, you're gonna fess up to loving Fruit Cake, too. So, for all you fruit cakes who love Peeps...knock yourself out (literally) with Mom's recipe which includes 1/4 cup brandy or rum. IMPORTANT: Instead of diced mixture, you may substitute...4 oz. lemon peel, 3 oz. orange peel, 7 oz. pineapple, and 6 oz. citron."

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Ready In:: 5hrs
Ingredients:: 16
Yields:: 8 cakes
Serves:: 80

ingredients

20 ounces diced mixed fruit
8 ounces candied cherries, red and green
6 ounces pitted dates
4 ounces seeded raisins
4 ounces walnut meats
4 ounces pecans
1 cup shortening
¹⁄₂ cup sugar
¹⁄₂ cup honey
5 eggs, well beaten
1 ³⁄₄ cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon allspice
¹⁄₂ teaspoon nutmeg
¹⁄₄ cup either orange juice, grape juice, brandy, rum

directions

Line greased 3 1/2 x 7 1/2 inch loaf pans with waxed or parchment paper, allowing 1/2 inch to extend above all sides of pans. Do not flatten.
Shred fruit mix.
Halve cherries, nut meats, and dates. (If you use pineapple and citron instead, cut the size of almonds).
Dredge fruit in 1/4 cup flour.
In large bowl, cream shortening and sugar; add honey and eggs; beat well.
In small bowl, mix 1 1/2 cups of the flour with dry ingredients.
Alternately add flour mixture and liquid of choice to the creamed mixture.
Pour batter over floured fruits and mix well.
Pour batter into prepared pans.
Place a pan containing 2 cups of water on bottom shelf while baking. Cakes baked with water have greater volume.
BAKE at 250 degrees 3-4 hours.
IF DECORATING with nuts and cherries, place on cakes 2 hours before done.
Before wrapping up cake the first time, mom drizzled brandy or rum over each cake. Then, once a week she drizzled more liquid on them.
Store in covered container in a cool place.

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RECIPE SUBMITTED BY

Suzie

Athens, Pennsylvania

Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie. I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life. I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share. I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.

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