Doris Hart’s Dark Fruitcake Holiday Recipe.

If there’s one recipe that seems to have gotten a bad wrap over the years the fruitcake is surely it.

Now you know that one of my favorite things about the holiday season is the passing down of recipes through the generations. I love being able to have my family over and make the same recipes my mother did when I was a child. This one was one of my Grandmother’s favorites, a Dark Fruit Cake. She got the recipe from “Doris Hart” who I was lucky to learn was a neighbor friend of hers when she lived in South Florida.

This fruitcake is such a family staple that it actually inspired one of our new Family Recipe series Tea Towels. And I was so honored to be included in this month’s issue of Taste of the South, sharing this beautiful heirloom family recipe card and the story behind it (Nov/Dec 2018) so be sure to check out the full story there.

Fruit Cake / heirloomed
Fruit Cake / heirloomed

DORIS HART’S DARK FRUITCAKE:

  • 1 lb sugar

  • 1 lb butter

  • 1 lb flour

  • 1 lb walnuts

  • 1 lb almonds

  • 1 lb pecans

  • 1 doz eggs

  • 4 pkg seedlees raisins

  • 2 lb dates

  • 1 lb candied cherries

  • 1 lb pineapple

  • 1/2 pound each: citron lemon & orange peel

  • 1 jar jelly

  • 1 t each: cloves, cinnamon, allspice

  • 2 squares chocolate

  • 1 cup dk molasses, coffee, and brandy

  • 1/2 cup orange juice

Cream butter, sugar- add egg yolk, creamed till lemon color. Add liquids and flour alternately, then spices and slightly beaten egg whites. Add fruit (cut, floured, and dredged first.) Grease and line pans with greased brown paper. Bake slow- 300 degrees then lowered to 250 degrees for two or more hours until tested. Cool- dribble with brandy and wrap in cheesecloth or paper towels and aluminum foil (not to be places next to the cake) and store in a cool place. makes several cakes- bake in tube pans or loaf pans- Different sizes will require different time schedules for baking. May be frosted, glazed or left plain.


Taste of the South magazine / Nov Dec 2018 / Handed Down Fruit Cake Recipe


Thanks to the article in Taste of the South, we have gotten so many requests from readers for the full version of this recipe, so I hope this serves as your go-to recipe for years to come! If you give it a try please let me know how you like it in the comments!


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Fruit Cake / heirloomed

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Praline Ice Cream Topping.

Growing up both my Mom and my Grandmother always had Corn Flakes in their pantry because they loved the basic, staple cereal for breakfast. My Grandmother would keep hers stored in a really large old pickle jar with a hand-written label “Corn Flakes” and I can still remember the smell of them when you opened the jar.

praline ice cream topping recipe / heirloomed
butter and vintage enamelware sauce pan / heirloomed
rough chopped pecans for praline ice cream topping / heirloomed

I believe this recipe came about out of necessity and because the cereal was a staple in our house, something we always had on hand and could easily whip up as a sweet treat after dinner. I always thought it was one my Mom had made up but one day I found the original “praline ring” recipe in my Grandmother’s stack of recipe cards. The thought of forming this into a pretty pressed ring for presentation reminds me of the old Jell-O molds from days past but it is just as beautiful when crumbled on a dish of ice cream.

chopping pecans / heirloomed
cornflakes cereal for praline ice cream topping / heirloomed
light brown sugar for praline ice cream topping / heirloomed

Praline has long been a staple dessert in the South and the caramel undertones mixed with the nutty chopped pecans is really the perfect flavor atop vanilla ice cream as we celebrate the last days of summer.

caramel mixture for praline / heirloomed

Praline Ice Cream Topping

1/2 cup unsalted butter

1 cup light brown sugar

1/2 cup coarsely chopped pecans

2 1/4 cups corn flakes

mixing praline ice cream topping recipe / heirloomed
praline topping recipe / heirloomed
vintage tin baking molds and praline ice cream topping / heirloomed
praline ice cream topping / heirloomed recipe

Place butter and brown sugar in a heavy bottomed saucepan and bring to a boil for 2 minutes, stirring continuously. Remove from the heat and add in pecans and cornflakes, tossing with a fork to full coat. Serve warm over a scoop of vanilla ice cream.

Enjoy!

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praline ice cream topping / heirloomed recipe

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com