The Mediadrome - Recipes - Great Northern Fruitcake

Great Northern Fruitcake

Makes about 4 large size fruitcakes or about 10 pounds.

This is the original recipe used by the Great Northern Railroad. However, it is not the award-winning recipe from the 1889 World’s Fair in Paris. Master Baker Frederick kept that recipe a secret, never revealing it to anyone. (Find out more about the Great Northern Fruitcake here.)

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2 pounds raisins		2 pounds currants
1 pound mixed glazed fruits, sliced		1 pound glazed whole cherries
1 pound candied pineapple, diced		2 ¼ cups granulated sugar
2 cups butter		½ tsp. salt
1 tsp. ground cinnamon		1 tsp. mace
1 tsp. ground nutmeg		1 tsp. ground cardamom
12 eggs		1 tbsp. lemon extract
1 tbsp. vanilla extract		1 tbsp. sherry or port
5 cups all-purpose flour		1 cup walnuts, halves or pieces
1 cup pecan halves		1 cup whole almonds, blanched
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Mix raisins, currants, mixed fruits, cherries and pineapple the day before cooking and keep in a cool placed to blend flavors.

Grease four 9 ½ by 5 ¼ inch bread pans; line bottoms and sides with strips of heavy brown paper, grease paper.

Lightly cream sugar, butter and salt. Add spices. Slowly stir in eggs gradually to blend; add extracts and wine. Then add flour, mixing lightly. Add fruits and nuts; combine well.

Pour into prepared pans, filling them ¾ full. Bake at 300° approximately 1 hour and 45 minutes. Cool thoroughly; remove from pans. Makes about 10 pounds.

NOTE: Since oven temperatures vary, watch closely -- do not overbake.