Christmastime Fruitcake

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Christmastime Fruitcake

(Contains alcohol)

I know, I know, a lot of people hate fruitcakes. I'm not too fond of them myself. This recipe is really different, though. Using brandy judiciously, rather than drowning the cake, helps a lot. Use dried and candied fruit good enough to eat plain, not the sickly sweet overprocessed stuff often sold as "mixed candied fruit." Use dark and golden raisins, roughly chopped figs and apricots, homemade candied orange, and good storebought candied citron. Add any fruit you think would be appropriate. Candied ginger; liqueur-macerated fruit; fruit preserves; dried peaches and pears; and fresh orange, lemon, or tangerine peel are all wonderful in this recipe.

2 cups coarsely chopped mixed dried fruit
7 ounces chopped candied fruit
1 cup coarsely chopped walnuts or pecans
2 cups unbleached or white presifted all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup molasses
1/2 cup brown sugar
2 tablespoons brandy or cognac
1 tablespoon orange liqueur
grated rind of 1 orange
4 large eggs

Preheat the oven to 275 degrees F. Grease an 8 1/2"-x-4 1/2" loaf pan. Toss the dried and candied fruit with the nuts and 2 tablespoons of the flour and set aside. Mix together the ginger, cinnamon, nutmeg, cloves, baking soda, and salt and set aside.

Melt the butter in a small saucepan. Remove from the heat and stir in the molasses and sugar. Scrape into a large bowl. Beat in the brandy or cognac, liqueur, orange rind, spice mixture, and then each egg, completely incorporating each ingredient before the next is added. Stir in the remaining flour. Fold in the fruit and nuts.

Pour the batter into the loaf pan. Bake for 2 hours, until a skewer inserted into the center comes out clean. The cake will keep for at least a month tightly wrapped in foil in the refrigerator or can be frozen for up to a year.

Try it! It's worth the extra time it takes to prepare this recipe.

Try this variation on the the traditional fruitcake recipe...

Fruitcake Gems

1/2 cup chopped red candied cherries
1/2 cup chopped green candied cherries
1 cup slivered candied pineapple
1/4 cup finely chopped candied orange peel
1/4 cup raisins (optional)
2 cups chopped walnuts
2 cups chopped pecans
1/2 cup butter, softened
3 tablespoons brown sugar
3 eggs
1/4 cup brandy, ginger flavored brandy, or fruit juice
3 tablespoons honey
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt 1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Combine candied cherries, pineapple, orange peel, and, if desired, raisins in a large bowl. Add nuts, tossing gently to combine.

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in brandy and honey.

Combine flour and remaining ingredients; stir well. Add to creamed mixture; mix well. Add fruit mixture, stirring to combine. Spoon batter into greased miniature (13/4-inch) muffin pans, filling to top (batter will not rise).

Cover pans with greased parchment or brown paper, placingpaper greased side down. Bake at 300 degrees for 40 to 45 minutes. Remove from oven. Remove and discard paper; let cookies cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Yield: about 4 1/2 dozen.