Saturday, December 12, 2015

The best darned fruitcake....

I love fruitcake -- the good kind, the homemade kind, the kind that's stuffed with fruit and nuts and laced with brandy.

By request, here's the recipe for what is called a "summer fruitcake" because it isn't for a huge quantity and you can eat it right away.  This is my mother's recipe.

Grease and flour a 9" tube pan or bundt pan.

Preheat oven to 350F.

Cream 1.5 cups brown sugar
with 1.2 cup (1 stick) butter until fluffy.

Beat in, 1 at a time, 2 eggs.

Sift before measuring 2 cups plus 2 T cake flour (A/P works but isn't as light)
then resift with:
1 t cloves
1 t cinnamon
1 t nutmeg
1 t soda

Stir the sifted dry ingredients into the butter mixture, adding in three parts, alternating with 1/3 cup of drained crushed pineapple (1 cup total).

Stir in:
3/4 cup raisins
3/4 cup currants
1 cup candied fruit (can use commercial "fruit cake mix" or use 1/3 cup dried cherries and 2/3 cups candied orange and lemon peel, which you can make at home.)
1.5 cups pecans (blanched almonds or walnuts can be substituted.

Bake in the prepared pan for about 1 hour.

When the cake tests done, you can (and should) spike it by inserting a skewer at regular intervals and pouring about 1/4 cup of brandy over the top.  Do this while it's right out of the oven hot!

Invert on a rack.

This cake keeps well, but not as well as the kind you wrap in cheesecloth and bath in brandy every week for a couple of months (minimum -- it keeps longer) while it cures.

This is SO GOOD.  Enjoy it!  They like European-style fruitcake in Japan, where it can be purchased by the slice.

The Toki-Girl and the Sparrow-Boy

Hard and e-formats available at:

and all the usual outlets.

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