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.
- 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.