Directions
Place all ingredients except flour, baking soda and nuts in a large pan and boil for 10 minutes. Let cool and add flour and baking soda, which have been mixed together. Stir in chopped nuts. Pour into various-sized containers that have been greased and floured. Bake at 325 degrees for one hour or until a toothpick comes out clean. If using smaller containers, baking time will be about 45 minutes. When cooled, brush lightly with 2 tablespoons white corn syrup and 2 tablespoons butter that have been boiled together for 3 minutes. Decorate with pieces of glazed fruit or nuts. Wrap in brandy-soaked linen towel and store in cool place for at least four weeks. Drizzle small amounts of brandy over cakes periodically.
Note's
“It was a family tradition for Mom to make her famous Depression Fruit Cake each Christmas season. She made it early and continuously soaked it in brandy until Christmas. She would bake it in various-sized containers, small coffee cans, loaf pans, cans that vegetables had come in and round pans. She saved the cans all year so she would have them when the time came for her Christmas baking. Daddy dearly loved Mom’s fruit cake and so did I.” Carol
Ingredients
- 1 Pound dates, chopped
- 1/2 Pound currents
- 1⁄2 Pound regular raisins
- 1/2 Pound white raisins
- 1 Package candied cherries cut in half
- 1 or 2 Packages candied fruit
- 2 Tablespoons margarine
- 2 Cups sugar
- 1/2 Teaspoon cloves
- 1 Teaspoon cinnamon
- 3½ Cups water
- 1/2 Cup red wine
- 4½ Cups flour
- 4 Teaspoons baking soda
- 1 Pound coarsely chopped nuts
