Geraldine’s Fruitcake


Golden raisins 2 pounds (can be combined with dark raisins).

2 lbs of candied fruit (normally sold in 1-pound containers).

1/2 cup honey

One tablespoon ginger

1 cup of shredded coconut

Pecans: 1 to 2 cups

Orange juice or any other fruit juice, 1/2 cup

1/2 cup dark rum

5 cups of unbleached, all-purpose flour

Two teaspoons of baking powder

Half a teaspoon of salt

Two teaspoons of cinnamon

Half a teaspoon of nutmeg

Butter: 1 cup, softened

1 cup margarine softened

Brown sugar, 2 1/2 cups


* Combine raisins, candied fruits, honey, ginger root, coconut flakes, pecans, and dark rum in a large, covered bowl. Stir to coat all ingredients with liquid. Cover and soak overnight.

Combine flour, baking soda, salt, cinnamon, and nutmeg the next day.

* In a large bowl, combine brown sugar, butter and margarine. These ingredients should be beaten until light and fluffy, approximately 4 minutes. Then, add the eggs one by one, mixing until just combined.

* Incorporate dry ingredients gradually. It may be necessary to add the last dry ingredient by hand if the batter becomes heavy. Stir in the fruit soaked overnight by hand.

Preheat oven to 220degF.

* Line a two-part tube pan with parchment paper and grease it heavily, not using oil. The post, the base, and the sides should be covered. Mom used to use a heavy brown grocery bag with the writing facing away from the batter as a liner for the pan.

Bake for 3 1/2 to 4 hours or until the cake is firm. Avoid opening the oven excessively to prevent cracking.

Open the oven door partially and allow the cake to cool down gradually in the pan for 30 minutes.

Pour evenly on top of the cake 1/2 to 3/4 cup of fruit juice with rum after removing the paper seal.

* Refrigerate.

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