My cousin Brad Bobbitt’s daughter, Amber Bobbitt, asked me for some recipes from our family so that she can share them with her children. This was one of my Grandmother’s, Mother’s and Aunt’s favorite recipes. It is NOT the awful brown fruitcake full of candied citron that many people hate and make fun of. I can remember my Grandmother making this a few weeks to a month before Christmas, wrapping it in cheesecloth and soaking it in a couple of cups of rum, brandy or peach brandy before storing it in a tightly closed tin in the top of her closet. She didn’t drink alcohol, but she loved her alcohol-soaked fruitcake. I really like it and I’m going to make it for our family get together at Christmas this year. Enjoy!
1 cup Butter, softened
1 cup Sugar
2 large Eggs
1 tsp Orange Extract
1 tsp Lemon Extract
3 cups Cake Flour, divided
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ cup Peach Nectar
1 cup flaked Coconut
1 cup Candied Pineapple (about 1/2 pound), chopped
1 cup Candied Cherries (about 1/2 pound), chopped
1 cup Golden Raisins (about 1/2 pound)
1 cup Crystallized Ginger, chopped
2 cups Pecans, chopped and toasted
6 Egg Whites
2 cups Rum, Brandy, or Peach Brandy
Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts.
Combine 2 cups cake flour and next 3 ingredients; add to butter mixture alternating with the nectar, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Stir together remaining 1 cup cake flour, coconut, and next 4 ingredients. Stir fruit mixture and pecans into batter.
Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into the tube pan.
Bake for 2 hours or until a long wooden toothpick inserted in center comes out clean. Cool on a wire rack
Wrap in cheesecloth and soak with run, brandy or peach brandy. Seal in a tin and store in a dark, cool place for two weeks.