Fruitcake – Two Recipes

Recipe One

Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost?   LOL.   This is true, but when making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years.  Here is Grandma’s Recipe for Fruitcake.  This recipe will fill a 9×12 and a 9×9 baking dish.  For just one 9×9 baking dish, divide all ingredients in half.

INGREDIENTS

• STEP ONE – Soak fruit mixture one or two days in advance
  6 C misc dried diced fruit – golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
  2 C Rum
  Let mixture meld and soften for 8-48 hours
• STEP TWO – Prepare nuts
  Zest and juice from one orange
  Zest and juice from one lime or lemon
  1 tsp salt
  1 C chopped walnuts
  1 C slivered almonds
  1 C chopped pecans
  2 sticks ( 1 C ) butter – Melt and toss with nuts to absorb butter – set aside
• STEP THREE – Prepare sweetener
  Cream together 3/4 C granulated white sugar and 1/2 C brown sugar
  8 eggs (one at a time)
  2 TBL molasses
  1/4 C apple cider
• STEP FOUR – Prepare binder
  1 TBL allspice – Alternately 2 TBL Grandpa’s CinnaSugar® and 1/2 tsp clove
  Sift together several times till all one color
  3 C AP flour
  2 TBL ground ginger
  – When completely sifted together, toss with 1 C crystallized (candied) ginger
• STEP FIVE – Combine ingredients
  Mix the fruit mixture with the nuts (From Steps 1 and 2) and stir to combine.
  Mix the fruit mixture into the sugar mixture (Step 3) and stir to combine.
  Mix the binder (flour mixture – Step 4) together all other ingredients
• STEP SIX – Prepare for baking
  Cut aluminum foil and spread over the bottom of your greased baking dish
  Also grease the aluminum foil after it is in the bottom of the pan
  Fill pan with the mixture (3/4 of the way up) and press flat
  Place a baking dish 1/2 filled with water in the bottom of your oven
  – This will keep your cake from drying out while baking
  Bake at 275º for 3 hours
  Test with a toothpick, and if it does not come out clean, bake another 30 minutes
• STEP SEVEN – Let flavors combine
  Spritz with brandy every hour for six hours as it cools completely
  Wrap in clean cheese cloth soaked in brandy
  Refrigerate and generously spritz with brandy every 4-8 hours for the next 24 hours
• STEP EIGHT
  Leave the cheese cloth in place, and carefully wrap for storage using Saran Wrap or Foil
  If using foil, wrap also in Saran Wrap – freshness is key.
  Ideally, seal it in a heat-seal vacuum bag for ultimate preservation.

NOTE:  I was kidding when I said this will last for two years.  While it just might last that long in the freezer, this will keep (unopened) for several months in your refrigerator.

Recipe Two

Not your typical Fruitcake.  No baking, no aging and no mystery fruit.

• • • 1 lb graham crackers – crumbled
    • 1 tsp nutmeg
    • 1/2 lb raisins – Soaked in hot water for 30 minutes
    • 16 oz jar Maraschino Cherries – Drain and halve cherries
      • Alternate fruits:  golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
    • 1/2 C brandy or rum
    • 1/4 lb pecans – Chopped
    • 1/4 lb English Walnuts – chopped
    • 1/4 lb almonds – chopped
    • 20 big marshmallows – Melted in hot milk
    • 14 oz condensed or evaporated  milk
    • Mix all ingredients together
    • Pack into regular sized loaf pan lined with plastic wrap
    • Refrigerate overnight and cut slices with a hot knife

• 1. Prepare all dry ingredients, put into bowl
  2. Chop nuts and raisins, and combine with dry ingredients
  3. Crush graham crackers, and combine with dry ingredients
  4. Chop (or halve) Marashino cherries – drain and reserve juice – set juice aside, and toss fruit into dry ingredients.
  5. Combine milk and marshmallows into a medium sized sauce pan.
  6. Cook over medium-low heat stirring constantly only until melted.
  7. Add brandy into the juice
  8. Pour the marshmallow mixture over the dry ingredients
  9. Top with reserved juices, and mix slightly
  10. Pour into a casserole dish, lined with plastic wrap and lightly sprayed with Pam
  11. Dump the mixture into the dish, spread evenly and press
  12. Store in refrigerator at least 12 hours.