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.
- 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.
Nutrition Information:Yield: 24 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.