Eddy Online     |  HOME back to   The Fruitcake Lady On Leno The Fruitcake Lady   |   COOKING WITH MARIE   |   MARIE'S FRUITCAKE RECIPE MARIE'S FRUITCAKE RECIPE 1/2 cup shortening 1 cup sugar 3 eggs 3 one ounce squares unsweetened chocolate, melted 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/8 cup milk 3 cups mixed chopped candied fruits and peels 1 cup raisins 1 cup broken California walnuts Cream shortening and sugar. Add eggs, one at a time, beating well; stir in chocolate. Sift together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit and nuts. Pour into a greased, paper-lined 10-inch tube pan. Bake at 275 (F) degrees for 1 3/4 hours or until cake tests done. Cool; remove from pan. Wrap in cheesecloth that has been soaked in sherry, bourbon or brandy. Surround with apples and enclose in a container that is airtight. Every few weeks repeat the dousing with the liquor of your choice. "Romans and Spaniards baked nut and spice cakes and carried them northward across Europe. The Greeks called fruitcake the "food of the gods" as early as 300 B.C. It is believed that fruitcakes originated in ancient Egypt." -- Marie Rudisill Here's the down-to-earth, no nonsense advice of The Fruitcake Lady. Be Prepared to laugh your ass off. ©2004 National Broadcasting Company. All rights reserved.