Old Fashioned Holiday Fruitcake. Homemade from Scratch And Simply Amazing

Welcome to Collard Valley Cooks! Have you ever wished to recreate homemade foods that taste just like Mama made? Now you can! In today's video, we'll dive into the world of Southern cooking and whip up a classic dish that's all about comfort and tradition. Join me at the table as we explore how to make Southern entrées, desserts, and side dishes from scratch. ORDER MY MASTER COOKBOOK! Find recipes Tammy created by writing down each ingredient her Mama and Granny used when making those traditional southern dishes! Tammy has taken the time to jot down and even improve some of these classic recipes for you! MASTER COOKBOOK RECIPE # 216 TAMMY'S BUTTERY FRUITCAKE Ingredients: For the cake: 2 cups salted butter 2 cups packed light brown sugar 6 large eggs 2 tsp Apple pie spice, used Penzey’s 3 Tbsp vanilla extract 1/2 cup grape juice 2 2/3 cups self-rising flour 3 1/2 cups candied fruit 10 oz. chopped dates 4 cups chopped pecans Instructions: Read the recipe first. Do not preheat the oven. Cream butter and sugar, then add eggs one at a time, followed by apple pie spice and vanilla. Mix in grape juice, then flour; beat for 2 minutes. In another bowl, coat fruit with 1/3 cup flour, add pecans and dates, and combine well. Stir fruit mixture into batter, mix thoroughly. Put in a well-greased 12 cup tube pan. Fill almost full, it until there is about 1” left empty. If there is extra batter, use a loaf pan. Put cakes in a cold oven, set to 350°F for 30 minutes, then reduce to 250°F for 3 to 4 hours. Wait until center rises before adding fruit topping; otherwise, topping will sink. After topping, bake for 30 minutes at 350°F to toast pecans. For pecan and fruit topping: 8 oz. jelly or marmalade, used orange marmalade 2 cups large mixed colored candied fruits (your choice). I like red and green cherries with light pineapple 4 cups whole pecans Heat jelly (your choice of apple or orange marmalade) in a small non-stick pot or skillet. Pour over the fruit and stir until the fruit and nuts are well coated. My choice of fruits for cake batter: 8 oz. fruit and peel old English mix or extra fancy (these are chopped small) 8 oz. tropical mix 8 oz. mixed pineapple and cherries, cut fruit in half for cake batter 10 oz. chopped dates Tips: When you buy fruit and nuts, get plenty for the top of cakes too! Do not put topping on the cake before the middle is set, or it will sink into the cake. Do not use old English fruit unless you taste it and make sure you like the citron and fruits; replace with other mixed fruits if you don't. Shopify: https://collardvalleycooks.shop/ Amazon: https://amzlink.to/az0WyJOpvrl7i Collard Valley Cooks is an Amazon and YouTube Affiliate and may receive commissions on tagged products. Thanks for your participation and for shopping with us! Here are my favorite kitchen items for making Southern dishes. Shop Amazon: https://amzlink.to/az0WyJOpvrl7i Shop Walmart: https://walmrt.us/4fWFAT8 These are Tammy's favorite knives, as they were also used by her Granny and Mama in the kitchen many years ago. 🔪 Check out our Rada Knives Store: https://radakitchenstore.com/?ref=535... Rada's Deluxe Vegetable Peeler for Creaming Corn: https://radakitchenstore.com/products... See Tammy's latest video tutorials on YouTube! You can watch them and learn to cook for free! 📺 Watch our Latest Video Tutorials:    / @collardvalleycooks   Find Tammy's recipes, tutorials, and written recipes on her website here: https://www.collardvalleycooks.com/so... Website: http://www.collardvalleycooks.com SUBSCRIBE ►    / @collardvalleycooks   Collard Valley Cooks is proudly sponsored by: Swaggerty's Farm Sausage website: https://sausage.swaggertys.com/ THE STORY of COLLARD VALLEY COOKS: In the early 1900s, Albert and Lucile Benefield moved to Collard Valley. They had a simple and happy life together and raised their family there. Granny and Albert had five children. They taught them the value of hard work, love for God, and the joy of food. Granny served steaming bowls of collard greens and cornbread; they all shared stories and laughter. As Tammy, one of their grandchildren, helped her Granny in the kitchen, she learned the art of cooking. Tammy's Mama was also a fantastic cook and baker. Her mother taught her even more about cooking than her Granny did. As Tammy grew up and started her own family, she wanted to carry on those traditions. Tammy began her own cooking show, Collard Valley Cooks. She wanted to teach others how to make homemade meals with fresh ingredients, just like Her Grandmother had taught her. Through Collard Valley Cooks, Tammy kept her family traditions alive. She used to love and care for every dish, just like Granny would have wanted.