Nannie Craig’s Fruitcake

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

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

Americas
United States
Dessert
Vegetarian

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