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recipe by julia mendoza with edits by guisela mendoza
pictured above is a scan of the actual recipe my grandmother typed up with a few notes in her handwriting, but mainly the edits have been done by my aunt guisela. if you're fluent in spanglish, carry on! otherwise, see below for a translated version only someone in her bloodline could provide, with a lot of help from my aunt.

ingredients –
• 1 cup butter or margarine
• 2 cups brown sugar
• 4 large eggs
• 3 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon mace
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 1 cup apple juice
• 1 cup coffee
• 1/2 cup blueberry jelly
• 1/2 cup molasses
• 1 lb currants
• 1 lb raisins
• 1 lb prunes
• 1/2 lb candied citron
• 1/2 lb pitted dates, quartered 
• 1/4 lb candied cherries
• 1/4 lb candied pineapple
• lemon drops to taste
yields 2-3 fruitcakes
make sure to marinate fruit in rum overnight for extra buzz


1 preheat oven at 350 degrees
2 mix butter and brown sugar until fluffy
3 beat in eggs, individually
4 sift the flour, baking powder, salt, cinnamon, mace, nutmeg, allspice and cloves together. combine. pour into wet ingredients you just mixed
5 stir in apple juice and coffee to mixture
6 blend in currants, dates, raisins, candied citron, cherries and pineapple one by one
7 beat jelly with a fork. add a few drops of lemon juice to taste and blend in to mixture
8 add molasses. mix thoroughly
9 bake for one hour. let cool on rack.
10 once it has cooled down, pour rum to keep moist. repeat rum bath as desired to retain moisture. wrap in cloth.

once ready to enjoy, we encourage you to warm it up and serve with a large scoop of vanilla bean ice cream. enjoy!

not to be missed- my grandmother's commentary at the bottom admitting her recipe is a mess but doesn't fail her.

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