A Vintage Fruitcake with 13 Ingredients – Thursday 13

GRAMMA’S PLAIN LIGHT FRUITCAKE (This recipe is from The Gift-Giver’s Cookbook by Jane Green and Judith Choate, 1971)

Preheat oven to:        300 degrees

Utensils needed:        3 8-inch loaf pans, foil-lined

Baking time:            2 to 2 ½ hours

1 cup butter

1 ½ cups sugar

2/3 cup white corn syrup

4 egg yolks

1 teaspoon soda

1 cup buttermilk

1 ½ pounds currants

1 pound pitted dates

1 pound dark seedless raisins

2 cups chopped walnuts

4 ½ cups sifted flour

2 Tablespoons freshly ground cinnamon

4 egg whites, stiffly beaten

Cream the butter and sugar until light-yellow and fluffy. Add the syrup and egg yolks and beat well. Add the soda to the sour milk, stir well and pour into the creamed mixture. Stir in all fruits and nuts.

Sift one half of the flour, together with the cinnamon, into the creamed mixture. Mix with your hands and continue adding flour until you have achieved a soft batter.

Stiffly beat the egg whites and fold into the batter. Pour batter into prepared pans and bake at 300 degrees for approximately 2 hours, or until edges pull away from sides of pan.

Remove from pans and cool on wire racks. If stored over one month, moisten from time to time with brandy.

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13 Responses to “A Vintage Fruitcake with 13 Ingredients – Thursday 13”

  1. […] today I baked Gramma’s Plain Light Fruitcake, which we know turned out well, because we ate one of the cakes already. Sigh! At this rate it will […]

  2. […] baked three 8-inch Gramma’s Plain Light Fruitcakes on Saturday. My family can attest to the fact that this is a GREAT recipe. The sad truth is that we […]

  3. […] the kitchen…I baked three more loaves of Gramma’s Plain Light Fruitcake tonight, to give to coworkers at the middle school. Our family ate the three loaves I baked […]