Claxton Fruit Cake Recipe
The holiday season needs a Claxton Fruit Cake Recipe. This special treat is famous and very tasty. People love to learn how to make Claxton Fruit Cake.
Equipment
- Large Mixing Bowl
- Loaf Pans
- Parchment Paper
- Electric Mixer
- Measuring Cups
- Wooden Spoon:
- Wire Cooling Rack
Ingredients
- 1 pound Candied Cherries
- 1 pound Glazed Pineapple
- 1 pound Golden Raisins
- 1 pound Dark Raisins
- 1/2 pound Candied Orange Peel
- 2 cups Chopped Walnuts
- 2 cups Chopped Pecans
- 4 cups All Purpose Flour
- 2 cups White Sugar
- 1 cup Softened Butter
- 6 Large Eggs
- 2 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
Instructions
Prep Your Pans.
- Line your loaf pans with parchment paper now. This makes it easy to lift the cake out.
Mix The Fruits.
- Put all the fruit and nuts in a bowl. Sprinkle a little flour over them and toss well.
Cream Butter and Sugar.
- Beat the butter and sugar until very fluffy. This creates a light base for the heavy fruit.
Add The Eggs.
- Mix the eggs in one at a time. Beat the mixture well after you add each egg.
Stir In Dry Ingredients.
- Slowly add the flour and spices to the bowl. Do not overmix the batter at this stage.
Combine Everything.
- Fold the floured fruits into the thick batter. Ensure the fruit is spread out very evenly.
Fill The Pans.
- Spoon the batter into your prepared loaf pans. Press it down so there are no air bubbles.
Bake Slow.
- Put the pans in a very low oven. Bake until a toothpick comes out clean and dry.
Cool Down.
- Let the cakes sit in the pans first. Then move them to a rack to cool completely.
Notes
➜ Soak your raisins in juice to make them extra plump.
➜ Use high quality candied fruit for the very best flavor.
➜ Do not rush the baking time in the hot oven.
➜ Wrap the cake in foil to keep it very moist.
➜ Let the cake rest for one day before you slice.
➜ Use a sharp serrated knife to get very clean slices.
➜ Press the batter firmly into the corners of the pan.
➜ Check the cake early so it does not get dry.
➜ Use high quality candied fruit for the very best flavor.
➜ Do not rush the baking time in the hot oven.
➜ Wrap the cake in foil to keep it very moist.
➜ Let the cake rest for one day before you slice.
➜ Use a sharp serrated knife to get very clean slices.
➜ Press the batter firmly into the corners of the pan.
➜ Check the cake early so it does not get dry.