Blue Ribbon Fruitcake just might turn those fruitcake “haters” into fruitcake “Lovers.” This fruitcake was an annual treat that Elsie would make and sell during the Christmas season at our church bazaar. Every year, she would make dozens of blue ribbon fruitcakes that would sell out so very fast. I always bought several of her Blue Ribbon Fruitcakes to enjoy during the holidays, share with friends, and carry into the New Year. If you are a fruitcake lovers will delight in these cakes.
Check out Basic Rules For Baking and Fruitcake Secrets. Also check out more great Cake Recipes.
- 3 cups whole cherries, candied
- 2 cups dark raisins
- 6 cups mixed candied fruit (of your choice)
- 6 cups mixed nuts (not salted), your choice of nuts
- 2 cups all-purpose flour
- 2 cups vegetable oil
- 3 (firmly-packed) cups brown sugar
- 8 eggs
- 4 cups all-purpoe flour
- 2 teaspoon baking powder
- 4 teaspoons salt
- 4 teaspoons allspice, ground
- 4 teaspoons cinnamon, ground
- 2 teaspoons cloves, ground
- 2 cups orange juice, fresh-squeezed
Preheat oven to 275 degrees F. Generously grease (using solid vegetable shortening) and flour ten (1-pound) loaf pans. Place a pan of water on the lowest rack in the oven.
In a large bowl, combine candied cherries, raisins, mixed candied fruits, nuts and 2 cups flour; set aside.
In a large bowl, combine the vegetable oil, brown sugar, and eggs.
In another large bowl, combine the 4 cups flour, baking powder, salt, allspice, cinnamon, and cloves. Add dry ingredients, alternately with orange juice, to the egg mixture, beating after each addition until well blended. Pour prepared batter over the candied fruit/nut mixture, mixing well. Pour into prepared loaf pans.
Bake the fruitcakes approximately 2 1/2 to 3 hours. Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, the fruitcake is done. Be careful not to over bake. Fruitcake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and let the fruitcakes completely cool in the baking pans.
Check out my Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Makes ten (1-pound) fruitcake loaves.
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You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Cake Christmas Fruit Cakes
10 Responses to “Blue Ribbon Fruitcake”
On the fruitcake recipe what do I sub in place of raisons? I’ve never liked fruit cakebut I’ve only had store bought.generalt speaking I love own baking. What’s the hot water in oven for? Also can I bake it q luquer without put it e ploding or starting a fire? Sincerely yours; adventure in cooking;
You could substitute currants, dates, or just leave them out. The hot water in the oven provides more moisture in the oven when baking. I am sorry, but I do not know what a “qluquer” is. An URL is the web site address of a computer page.
I put frozen blueberries and a can of crushed pineapple in my cake and it’s always a hit! But hate to say that I do not like crystallized fruit so I only use dried fruits and nuts
Hi there. Any way to make a smaller batch? I don’t think I want 10 fruit cakes.
Reduce the recipe to the amount you want to make. Here is a Cooking Equivalent Chart that might help you in this process.
Can you do them in different size pans like bundt pans and if so for how long and what temperature
Can I use loaf pans for Christmas Cakes if so would I use same temperature and how long only have one small tube pan calls for two
Could you let me know if I should decorate my cakes with extra fruit before or after baking?
Frances Ann Lacy
My mom and grandma use to make fruitcake and they used i think it was raspberry or BlackBerry jam in her rececpe and the candied fruit they have passed away and i don’t have the recipe can someone help me
Lovely recipes Thankyou