Name: Nannie Craig’s Fruitcake
Yield: Yield: one 2¼-pound loaf or 6-cup tube cake, and two 3-pound loaf cakes.
Cuisine: United States
Ingredients: Candied fruits such as cherries, angelica, and so on, for decorating the cake, optional; 1 tablespoon cinnamon; 1 tablespoon grated nutmeg; ½ cup quince, apricot, or grape jelly; 1 cup Fig Preserves; 4 cups Grated Fresh Coconut, or 2 cups unsweetened dried coconut; 1 cup orange juice; 1½ teaspoons ground mace; ½ cup chopped glacéed cherries; 1 cup bourbon, Cognac, or rum; 2½ cups flour; 1½ cups chopped glacéed pineapple; 3 cups seedless black raisins; 1½ cups dried black currants; 2 cups broken pecans; 6 eggs, separated; 2 teaspoons baking powder; ¾ teaspoon baking soda; 1½ teaspoons ground ginger; 1½ cups chopped blanched almonds; 1¾ cups sugar; ½ pound butter

Preparation info

Yield:
one 2¼ pound
tube cake

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

One of the recipes in the manuscript cookbook compiled for me by my mother shortly after World War II is labeled, simply, Nannie Craig’s Fruitcake, and I have no idea as to her exact ancestry or relationship to my family. I have always presumed she was an aunt or other close relative. In any event, it is a great holiday cake.

Ingredients

½ cup chopped glacéed cherries
1½ cups chopped glacéed pineapple
3

Method

Combine the glacéed cherries, pineapple, raisins, currants, pecans, and almonds in a mixing bowl and add ½ cup bourbon, Cognac, or rum. Cover with plastic wrap and let stand overnight.
Preheat the oven to

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Nannie Craig’s Fruitcake

Ingredients

Method

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