We interrupt this blog for Fruitcake

Tis the season, and we all know what that means. Someone, somewhere is going to want fruitcake. For God’s sake, DON’T buy a ready-made fruitcake, particularly not of the packaged baked good variety. Fruitcake as food is debatable, but cake is a different kind of bread.

Be that as it may, I came up with this recipe because I knew some day, I’d have to sit down with my mom and have a slice of fruitcake. That day never came, but I did make up a tolerable recipe. Skip the candied crap from the store. This cake is heaven with dried fruit.

Rent a movie or something, because you have a lot of chopping to do. Into a humongous bowl, chop Half a pound of candied citron (I use dried apricots), then half a pound of candied pineapple (I use dried pineapple), half a pound of candied cherries (I use dried cherries), 2 lbs of dates, and 2 lbs of pecans. Add to that 2 15 oz packages golden raisins, AKA Sultanas. Then add the juice and grated rind of 1 orange and 1 lemon and a pint jar of brandied peaches. Life is easier if you mix this with your hands. Cover it, put it in the fridge overnight.

Next day, mix it up again, and mix the cake part:

Cream 3/4 lb butter with 2 1/4 cup sugar. Add 6 eggs, mix well, stir into this 4 cups flour, 1 tsp baking soda, 1 1/2 tsp salt. Blend this well, and dump it on to the fruit/nut mix. Using your hands to mix this may be easier, but try with a spoon.

Spoon into loaf pans, 2 medium, and 4 mini loaves. Preheat the oven to 300°. Put a cookie sheet with sides on the oven rack, now put loaf pans on the cookie sheet, and pour warm water into the pan, around the loaf pans. Bake at 300° for about 2 hours. Cool half an hour in the pans, then cool on racks.

This recipe makes about 2 medium loaves and 4 mini loaves.

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