Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

grandmom schumacher's dark fruit cake

(2 ratings)
SusyPhoenix avatar
Recipe by
Susan Bryan
@SusyPhoenix
Willis, TX

This was our Grandmom's [secret] fruitcake that we loved growing up. Even though many folks don't enjoy fruitcake - this is worth giving a try - because you can follow along this basic recipe & add fruit or nuts [or leave out some] as you desire. BUT keep in mind - this recipe 'as is' was the family original and it took forever to convince Grandmom to share it with the outside world. It goes together quickly by hand [you've been warned - it's a stiff cake and will burn out a hand mixer quickly] & has enough batter [only] to hold the fruit and nuts together! I hope you smile at the taste!

(2 ratings)
yield 1 -12
prep time 30 Min
cook time 2 Hr
method Bake

Ingredients For grandmom schumacher's dark fruit cake

  • 1/2 lb
    brown sugar, firmly packed
  • 2 c
    butter [(may be 1/2 shortening)]
  • 1 lb
    dark raisins
  • 1 lb
    golden raisins
  • 1 lb
    currents
  • 1 lb
    pecans (or walnuts)
  • 1 c
    molasses [[for light color cake sub 1 c honey]]
  • 1 c
    very strong black coffee [[for light color cake sub 1 c orange juice]]
  • 8
    eggs
  • 1 tsp
    cinnamon
  • 1/2 tsp
    cloves [ground]
  • 1 tsp
    nutmeg
  • 1/2 tsp
    mace
  • 2 Tbsp
    baking soda
  • 1 - 1 1/2 c
    flour, enough to stiffen
  • 2-3 Tbsp
    flour
  • CANDIED FRUIT
  • 12 oz
    candied cherries
  • 12 oz
    candied pineapple
  • 6 oz
    candied citron
  • 6 oz
    candied orange peel

How To Make grandmom schumacher's dark fruit cake

  • 1
    Chop all of the candied fruits and toss with 2-3 tbsp flour, set aside.
  • 2
    Cream sugar and shortening; add eggs.
  • 3
    Sift flour, soda and spices together until well blended.
  • 4
    Combine sugar/butter/egg mixture and flour mixture alternately with molasses and coffee. [can sub orange juice and honey here for a lighter color cake] ***
  • 5
    *** Batter should be VERY stiff!! Fold in fruit and nuts (don’t try to use a hand mixer – My sister and I broke each of ours until learning to do it by hand with a good wooden spoon)
  • 6
    Line 2 bread pans with oiled dark brown paper from grocery bag [or oiled parchment paper] and oil the sides of the pans as well. [you could sub loaf cake liners if you wish instead of oiling and papering the pans] Pour batter into pans - can add cherries or nuts on top to 'decorate'
  • 7
    Bake SLOWLY at 275 DEGREES FOR ABOUT 2 HOURS. Check with a toothpick - if it comes out clean, they're done.
  • 8
    After cakes are completely cooled, they can be wrapped in plastic and tin foil and stored up to 6 weeks.
  • 9
    I've done these in muffin pans and round cake pans. The baking temp stays the same - just adjust the time as needed. It's "tradition" to slice this thinly to serve. "I" love fruitcake, I'll have a good slice please!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT