so says Jimmy Buffet.
This is the recipe from my Dad's Grandmother for her fruitcake. Yes, it is that time of year. My Dad says it is the best fruitcake.
Grandma Daugherty’s Fruit Cake
Pre-heat oven to 290°. Generously grease and flour 2 tube pans.
1 blue box & 1 red box of raisins (about 1lb each, white and red raisins)
4 cups sugar
4 cups water
1 cup shortening
Mix above ingredients and bring to a boil. Simmer 3 minutes, then cool to lukewarm. Cut into mixture:
1 to 1½ lbs candied pineapple (about 8 slices)
1 to 1½ lbs candied cherries
1lb dates
1 whole orange peal
½ lemon peel
Sift together:
4 cups flours
1 tsp nutmeg
2 tsp cinnamon
1 tsp salt
1½ tsp ground cloves
2 tsp baking powder
2 tsp baking soda
To raisin and fruit mixture add:
4 cups pecans – coarsely chopped
2 cups walnuts – whole (not chopped) (Brazil nuts or English walnuts may be substituted)
Stir thoroughly.
Add flour mixture a cup or so at a time and stir into fruit mixture until batter is thick enough to mound on a spoon. Spoon into tube pans. Add flour if necessary, but batter should not have to be stirred after spooning into pan. It should settle slowly.
Bake approximately 2½ hours, or until cake pulls away from the sides and cake tester comes out clean.
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Edited to add - pour brandy over the cakes and wrap, seal. Do this a few times before you serve. see comments. Karen
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Oct. 25 - talked with my Mom today. She said it could be true about Grandma Daugherty not giving a complete recipe! She said the cake was crumbly last year but tasted right. (that could be the altitude) My husband, Tim, says they probably used bourbon instead of brandy to soak the cakes?? Any of the older crowd remember?
