Kim's Kitchen

Great Great Grandma's Fruitcake

• 2 C. "Plumped" Raisins
• 2 C. Sugar
• 1 C. Shortening
• 1 C. Raisin Juice
• 6 Egg Yolks
• 3 1/2 C. Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Ground Cloves
• 1 tsp. Cinnamon
• Candied Fruits (optional)
• Nuts (optional)

"Plumping" raisins: At least 2 hours (preferably the night before) bring a pot of water to a rolling boil and add your 2 Cups of Raisins (or any dried fruit). Give a quick stir, put a lid on it, turn heat off and leave covered until you're ready to use them. (It's perfectly safe to leave them sit out overnight.)

In a large bowl, cream Sugar & Shortening together with a mixer. Slowly add in reserved juice from the "plumped" raisins. If you don't have enough to make 1 cup, you can add a little water to reach your needed 1 cup. Mix in egg yolks one at a time with a mixer on medium speed.

In a separate bowl, mix Flour, Baking Soda, Cloves & Cinnamon. Take a small portion of the flour mixture out and dredge raisins in it. (Dredge = toss to coat. This helps them "float" in the fruitcake as it bakes) Set raisins aside. Stir rest of flour into wet mixture.

Gently fold in dredged raisins and other candied fruit and nuts if using. (The only candied fruits I ever remember seeing my Grandma use and I, in turn, do the same thing is candied pineapple or cherries. Never very many though because this is a beautiful rich cake that's real star is the raisins. Use what you like.)

Pour into greased pans. Cakes/Loaves should bake at 325 for 40-50 minutes. Cupcakes should bake at 375 for about 15-25 minutes. Insert a toothpick into the fruitcakes to check for doneness.

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