Fruit Cake is a joke among many and I agree that there are a lot of really bad fruitcakes out there. This is a favorite recipe from my Mom’s collection and this is a really, really good fruitcake. She used to make it every Christmas and we all looked forward to it. She would actually make it at the beginning of the month and keep it moist by wrapping it in cheesecloth that was soaked in wine. She would check it frequently and rewet the cheesecloth when it dried out. The recipe calls for liquor, but she always used some type of sweet wine. Try this fruitcake, you won’t be disappointed.
- 1 pound vanilla wafers, rolled fine
- 1 pound raisins
- 1 quart nuts, she used pecans and walnuts
- 1 can sweetened condensed milk
- 1 pound candied fruits and dates
- 1 Tablespoon liquor
Mix all of the ingredients and mix in the 1 Tablespoon of liquor. Line the bottom of one large loaf pan or 2 small loaf pans with wax paper. Refrigerate overnight. The next day remove cake from pans and wrap in cheesecloth that has been soaked in wine or liquor. Keep in refrigerator. If cheesecloth dries out, add more liquor. Keeps indefinitely.