Delicious Christmas Fruitcake? Believe it!

Fruitcake jokes have probably been around since the first fruitcake:

1. There is only one fruitcake in the world and it just keeps getting re-gifted year after year.
2. Why is history like a fruitcake? Because it is full of dates!
3. Why do fruitcakes make ideal gifts? Because the Postal Service has been unable to find a way to damage them.
4. Some uses for fruitcake: a doorstop, fireplace bricks, a boat anchor, replace free weights for a workout.

I feel somewhat deprived, since I have never had bad fruitcake. I actually like it and look forward to it each holiday season.

This recipe comes via a family friend of my in-laws. The original recipe is called "Light Fruitcake".  Huh? With 5 pounds of fruit and nuts it has to be pretty heavy.  And the 10 eggs and pound of butter don't exactly make it "low fat". 

The "light" must refer to what happens to your head if you partake of too much at once. Kidding! It is because of the light color of the cake.

Whether you make it as one giant tube pan, or 6-8 smaller loaf pans, these are better if they "mellow" for at least a week before serving.

Can you make alcohol-free Fruitcake?

Most of the alcohol will actually cook out due to the long baking time, even at 250 degrees.

If you'd rather not use alcohol at all, one of my favorite substitutes in a case like this is flavored coffee syrups.

Butter Rum flavor is available, or you can opt for caramel, hazelnut, vanilla or maybe even pumpkin spice.

You could also make your own by simmering 1 cup water and 1 cup sugar (granulated or brown sugar) and vanilla, cinnamon, nutmeg, etc.

Fruitcake

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Ingredients

 

• 1 pound glacé cherries
• 1 pound glacé pineapple
• 1 pound raisins (preferably white)
• 1 pound walnuts (chopped)
• 1 pound pecans (chopped)
• 1 cup brandy or whiskey or non alcoholic flavored syrup (plus more for soaking)
• 1    pound butter
• 1    pound powdered sugar
• 10 large eggs, separated
• 4    cups flour
• 1    teaspoon baking soda
• ½ teaspoon salt
• 1    teaspoon ground cinnamon
• 1    teaspoon ground nutmeg
• 1    teaspoon vanilla
• aluminum foil and cheesecloth for each cake

Instructions

 

• Combine the fruit and nuts in a bowl and soak in alcohol or flavored syrup overnight (8-12 hours). 
• Cream butter and sugar, add egg yolks.  Add 3 cups of flour, soda and salt.
• In a separate bowl, beat egg whites then add to butter sugar mixture with the vanilla and spices. 
• Add final cup of flour to fruit and nuts to lightly coat, then add to batter.  Pour into either a 12 cup greased tube pan or 6-8 greased loaf pans.
• Put a pan with 1 ½ cups of water in the bottom of the oven, preheat oven to 250° F. Bake the tube pan for 3 hours and the loaf pans for 1- 1 ½ hours.
• Remove from pans and allow to cool.
• Soak the cheese cloth in additional liquor and wrap the cake(s), wrap in aluminum foil and allow to soak for at least one week in a cool dry place.

Notes

If you want to make a non-alcoholic version you could try one of those flavored syrups used for flavoring coffee.

More Holiday Gift Recipes

Until next time, happy eating!

~Audrey