Mrs. Reva Hammett's "Secret" Fruit Cake Recipes
Printer version of Reva's recipe

My mother bakes quite a few of these fruit cake recipes every year. They aren't the usual brick that one usually thinks of. Many people ask her every year if she is going to make them. I checked out some prices for retail fruit cakes and this recipe makes cakes that would sell for well over $50 in a nice tin. Mother usually doesn't follow recipes exactly so you can modify them. She doesn't like citron or raisins. Once in awhile she might add a few dates. Note the only difference between the white and dark cake is the type sugar used. Mother mixes this with her hands and be aware that unless you have a high powered mixer you will have to use your hands too. I tried using a wooden spoon but after breaking a couple I gave up and used my hands also.

Ingredients:
2 cups granulated sugar - for "white" cake
    or 1 lb. of dark brown sugar - for "dark" cake
4 cups all purpose or cake flour
1 lb butter (you can use a good quality margarine)
1 teaspoon baking powder
12 large eggs separated
1 lb candied cherries (green or red or mixed) coarsely chopped
1 lb candied pineapple (green or red or mixed) coarsely chopped
1 package (14 or 16 oz) sweetened flaked coconut
1 lb. chopped pecans
2 oz. lemon extract
For decorations you will need some whole pecans, candied pineapple rings
    and candied cherries cut in half.

Directions:
My mother would say, "Wash your hands real good".
Beat the eggs yolks until lemony. Put half of them into a large bowl.
Soften and cream the butter. Place in bowl.
Add the extract and baking powder. Gradually add the flour and the rest of the hands mixing well.
When all the flour and eggs have been incorporated add the candied fruit, coconut, and pecans.
Beat the egg whites until stiff. Fold in the egg whites very gently.
Cover the mixed ingredients with a cloth and leave in a cool place overnight.
Grease and flour an angel food cake pan..
If you desire, place pecan halves, pineapple rings, and cherry halves in a decorative pattern
    in the bottom of the pan. Remember to place them upside down.
Place the round side of the pecans down and the flat side of the cherries up.
This way they will look right when the cake is done.

The next morning carefully put the batter in the cake pan about 1 to 1 1/2 inches from the rim of the pan.
Bake in a preheated oven at 250 degrees F. for three hours.
Cool slightly in the pan and then turn the cake out of the pan and finish cooling on a wire rack.
Store in a large cake tin or wrapped in foil. This cake is very rich but also very good.

To booze the cake, line a cake tin with foil. Place the cake in the tin.
Cover with folded cheese cloth pushing some of the cloth into the middle hole and around the edges.
Drizzle rum or brandy liberally on the cloth and place lid on tin.
Do this for several days. My Baptist mother never does this though.

You can also bake this cake in bundt or bread loaf pans.