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Irish Fruitcake

  • Serving
    50 People
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    82

Ingredients

Family Story

My Grandmother, Catherine (Kitty) Duffy immigrated from Ireland in the late 1800's and she brought with her a recipe for fruitcake. My mother (Eileen O'Leary) was a Home Economic Teacher and she added a few items to the basic recipe. I grew up with the annual making of the fruitcakes, the first of November. Fortunately, my grandmother and mother made them together. They had to "ripen" while soaked in the rum. We served them at family parties beginning on Christmas.

Directions

1 Step

Soak raisins and currents overnight in 1 cup Rum or Bourbon. Combine and sift all dry ingredients. Cream butter until light, add eggs and the remainder of moist ingredients. Gradually add flour until well mixed. Add fruits and nuts. If batter is too runny add flour. Use Pam to coat 10 small cake pans. Bake at 250 degrees for 3-3 1/2 hours. Cool and remove from pans. In 2 days wrap in cheesecloth and soak in your favorite liquor. I use good Colombian Rum.

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