So how do you feel about Christmas Fruitcake?
I am a Christmas fruitcake lover, but I know that some people “hurl” just hearing that word: fruitcake! It is a traditional cake at the holidays that some people love and adore, and others just makes jokes and won’t touch the stuff. Which are you? Since they need to age for a while, I am getting all my ingredients ready so that I an make it this weekend. Then I will wrap it and let it age.
All those jokes about fruitcake? You have to admit that some of the jokes are good.
Traditional dark and dense fruitcake best made at least a month before you plan to eat it.
- 4-5 cups assorted nuts (walnuts and pecans are what I use)
- 1 lb red candied cherries ( I like to leave these whole for pretty slices)
- 1 lb green candied cherries ( same as above)
- 1 cup raisins or dried cranberries ( or mixture of both)
- 2 lb mixed candied fruit (orange and lemon peel , pineapple etc)
- 1 cup sherry, brandy or any liquor of choice
- 1/2 pound real butter (2 sticks)
- 1 cup sugar
- 6 eggs, separated
- 2 cups self-rising flour
- 2 tsp cinnamon
- 1 1/2 tsp each of cloves, ginger, and nutmeg
- 3/4 cup preserves or jam ( strawberry, grape, apricot)
- additional liquor for soaking/wrapping while it ages
- Mix all the fruit and nuts together in a large bowl , You may coarsely chop nuts, if desired)
- Add the 1 cup of sherry and mix thoroughly
- Cover and let set, mixing occasionally, for a minimum of 24 hours
- Cream butter with sugar
- Add egg yolks and mix well.
- Mix in all the spices and then stir in flour. Batter is stiff as you mix it.
- Add preserves/jam and mix well.
- Fold in the fruit and nut mixture.
- Beat the egg whites until it forms peaks.
- Fold into mixture of batter and fruit/nuts.
- Grease pans. Line pans with foil or parchment paper if possible for easy removal, bundt pan grease thoroughly. I have had beautiful cakes in bundt pans, and heartbreaking disasters getting it out.
- Bake at 300
- Large bundt pan: approx 2.5 hours
- regular loaf pans: approx 2 hours
- small loaf pans: approx 1 hour
- For all times, bake until toothpick test shows done.
- Let cool for 20 minutes, then turn cake out onto wire rack for cooling.
- You may sprinkle or mist liquor on cake while cooling.
- Wrap and store in liquor-dampened cloth for 4 weeks in sealed container or bag. Every week or ten days, re-dampen with liquor, re-wrap and seal again.
- The cakes should be cured in dark, dry, cool place. In a refrigerator is fine.
Serving Size:1 slice
Amount Per Serving: Calories: 1201Total Fat: 69gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 67mgSodium: 591mgCarbohydrates: 129gFiber: 9gSugar: 76gProtein: 25g
These amounts will vary depending on the size of your pan and how thin your slices.