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

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