NANCY'S FRUITCAKE 2005

Ingredients

• • 1 cup Salted butter
• • 2 1/2 cups Brown sugar
• • 4 Eggs
• • 3 3/4 cups All-purpose flour
• • 2 1/2 tsp Baking powder
• • 1 1/2 tsp Baking soda
• • 1 tsp Salt
• • 3 tsp Ground cinnamon
• • 1 tsp Ground nutmeg
• • 1 4 tsp Ground cloves
• • 3 oz Diced tropical pineapple (Mariani brand recommended)
• • 6 oz Dried cherries (Mariani brand recommended)
• • 6 oz Cherry flavored Craisins (Ocean Spray)
• • 2 1/2 cups (Box: approx. 250g) Golden raisins (Sun-Maid)
• • 6 oz Dried cranberries (Craisins, Ocean Spray)
• • 1 cup Chopped dates (Dole recommended)
• • 2 cups Pecans (chopped)
• • 3 4 cup Dole pineapple juice
• • 1 2 cup Cherry liqueur (Heering recommended)
• • 1 3 cup Corn syrup (for glaze)
• • 3 tbsp Pineapple juice (for glaze)

Instructions

1. Preheat oven to 275°F (135°C). Grease and flour three loaf pans (8x3 7/8x2 15/32 inches).
2. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate, very large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Stir the diced tropical pineapple, dried cherries, flavored Craisins, golden raisins, dried cranberries, and chopped dates into the dry mixture, ensuring an even coating.
6. Gradually stir the dry ingredients into the butter mixture, alternating with the Dole pineapple juice and cherry liqueur.
7. Fold in the chopped pecans until evenly distributed.
8. Divide the batter evenly among prepared loaf pans. Decorate the tops with pecan halves and maraschino cherries as desired.
9. Bake in the preheated oven for approximately 2 hours, or until a toothpick inserted into the center of the loaves comes out clean.
10. To glaze, mix the corn syrup and pineapple juice in a microwave-safe bowl and heat until bubbly. Brush the glaze over the baked cakes once they have cooled.

Recipe from BakeBot • 11/2/2026