Linda's father wrote the recipe for lemon fruitcake on the front of this index card.
And Linda's mother wrote the rest of the recipe on the back.
And Linda's mother wrote the rest of the recipe on the back. NPR
One of Linda Wertheimer's childhood memories from this time of year is the baking of her mother's lemon fruitcake.
Makes 3 cakes
1 pound brown sugar
1 pound butter
2 ounces lemon extract
4 cups flour
1/2 cup of bourbon, plus extra for finishing the cakes
1/2 pound candied cherries, halved
1/2 pound candied pineapples, chopped into 1/2-inch cubes
1 pound chopped pecans
2 teaspoons baking powder
A pinch of salt
White, or light, Karo syrup for glazing
Soak candied fruits overnight in 1/2 cup of bourbon.
Cream brown sugar, butter, eggs, lemon extract and salt. While stirring, add flour, fruit and finally nuts.
Line three loaf pans with wax or parchment paper, and split mixture evenly among the three.
Bake at 250 degrees for 2 1/2 hours or when they have just begun to pull away from the sides of the pan and the tops are lightly browned.
To glaze, you can brush the Karo syrup on top after taking cakes out of the oven.
When cakes are cool, brush tops and sides with bourbon. Wrap cakes in a bourbon-soaked cheesecloth. Wrap it all in heavy aluminum foil and seal well. Store in a cool, dry location. A basement or garage works well, but if you'd rather not store them there, you can always put them in the freezer (Defrost them in the fridge overnight before you serve them). You can brush the cake occasionally with bourbon to add moisture.