|
Perhaps one of the most maligned foods of the holiday season is fruitcake. The butt of all kinds of jokes, fruitcake is often rejected before it is even tasted. I, however, like fruitcake.
For several years I searched for a recipe that met all my requirements – very fruity and very moist. I finally found one, and people really loved it, even non-fruitcake-eaters. In fact, at one of my Christmas open houses, someone remarked how they really liked “this date bread” – actually my fruitcake.
But then, a few years ago, I stumbled upon another recipe I liked even better. This one uses nearly two pounds of nuts, and I love nuts, too, so it’s just perfect for me.
However, after I switched recipes, one of my sisters complained that she preferred the first. So now I make both, one to serve and one as a gift. I’ve included both recipes here.
Mixed Nut Fruitcake
2 6 1/2-8-oz. containers red candied cherries
1 12-oz. pkg. pitted prunes
1 10-oz. container pitted dates
1 3 1/2-4-oz. container green candied cherries
1/2 cup cream sherry
2 12-oz. cans salted mixed nuts
1 6 oz. can pecans
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
6 large eggs, slightly beaten
Day ahead or up to 1 month ahead:
In very large bowl or 6-quart saucepot, combine first 5 ingredients; let stand 15 minutes or until almost all liquid is absorbed, stirring occasionally.
Meanwhile, line 10-inch tube pan with foil; press out wrinkles as much as possible so cake surface will come out smooth after baking.
Stir mixed nuts and pecans into fruit mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir flour, sugar and baking powder into fruit mixture in large bowl until well coated. Stir in eggs until well mixed.
Spoon batter into prepared pan, packing firmly to eliminate air pockets. Sprinkle reserved fruit mixture on top. Cover pan loosely with foil. Bake in 300°F oven 2 hours. Remove foil and bake 1/2 hour longer or until knife inserted into center of cake comes out clean and top of cake is lightly browned.
Cool cake in pan on wire rack 30 minutes; remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap fruitcake tightly with foil or plastic wrap. Refrigerate. Makes one 4 1/2-pound fruitcake or 24 servings.
Dark Fruitcake
1 8-oz. container red candied cherries (1 cup)
1 8-oz. container green candied cherries (1 cup)
2 cups packed dark brown sugar
1 cup walnuts
1 cup pitted dates
1 cup candied pineapple chunks
2/3 cup shortening
1/2 cup dark seedless raisins
1/4 cup diced candied orange peel
1/4 cup diced candied lemon peel
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cloves
4 cups all-purpose flour
2 tsp. baking soda
red and green candied cherries and holly leaves for garnish
Day ahead or up to 1 month ahead:
In 4-quart saucepan over high heat, heat all ingredients except flour and baking soda with 2 cups water to boiling. Reduce heat to medium-low; simmer, uncovered, 10 minutes. Remove saucepan from heat; cool fruit mixture about 30 minutes.
Preheat oven to 325°F. Grease 10-inch tube pan; line bottom of pan with waxed paper; grease paper.
Into cooled fruit mixture, gently stir flour and baking soda until just blended. Spoon batter into pan.
Bake 1 1/2 hours or until toothpick inserted in center of fruitcake comes out clean. Cool cake completely in pan on wire rack; remove from pan and carefully peel off waxed paper. Wrap fruitcake closely in plastic wrap or foil; refrigerate overnight so cake will be firm and easy to slice. Store fruitcake in refrigerator.
To serve, if you like, garnish cake with red and green candied cherries and holly leaves.
Makes one 5-pound fruitcake or 40 servings.
Note: Can be made in small loaves.
To submit a recipe for this feature, send an e-mail to townguide@springfordonline.com. Please include a brief explanation of what makes your dish special.
|