As a kid, I always steered clear of fruitcake. It had a reputation for being heavy, overly sweet, and just too much. And while it is all those things, what nobody told me was how absolutely delicious it could be! This fruitcake was a staple at our family Christmas and Thanksgiving gatherings, but I never gave it a chance back then—and boy, was I missing out! This cherished recipe comes straight from my grandmother's kitchen, and as you can see from the photos, it’s been loved for generations. One bite of this cake will have you brewing a fresh pot of coffee and savoring a well-deserved moment of bliss. Trust me, you won’t regret it!
Grandma Thatcher's Fruitcake with Caramel Frosting
2 cups cake flour
1 1/2 cup sugar
1 1/2 tsp soda
1 1/2 tsp salt
2 T cocoa powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup shortening
1 1/2 cup applesauce
2 eggs
1 cup raisins
1 cup chopped dates
1/2 cup candied cherries
1/2 cup pecans
1/2 cup currants
Directions:
Mix all dry ingredients. Add shortening, Applesauce beat 2 minutes. Add eggs and beat til blended. Add raisins, dates, cherries, nuts and currants. Stir till mixed in. Spread into 2 well greased and floured loaf pans. Bake at 350 degrees for 1 hour and 15 minutes. Let cool for 1 hour and invert to remove from pan onto cake plate. Spread frosting on all sides of cake.
Notes: baking time may vary. Start checking with a toothpick after 1 hour. It will be quite brown when its finished and a toothpick will come out clean.
Caramel Frosting
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 3/4 cup powdered sugar
In medium saucepan combine brown sugar and butter. Boil over low heat for 2 minutes. Add milk and bring to a boil stirring constantly. Cool ro lukewarm. Gradually add powdered sugar. Beat til thick enough to spread over cake.