For as long as I can remember the first thing I think of when someone mentions Christmas is… Fruitcake. Yes, I know, you just cringed, didn’t you?
Well, you cringed because in your minds eye all you can think about is that dense cake that keeps for years, gets passed around the family as a gag gift, and has what is supposed to be fruit in but looks like a neon art gallery instead.
I thought the exact same thing… until I read Debbie Macomber’s There’s Something About Christmas and now, I’m here to tell you that it doesn’t have to be that way.
If you read her book, you’ll be intrigued – like I was – with the way the three women identified with their own versions of fruitcake and you will need to try them out, as well.
I’ve make all three, but I’m going to share my absolute favorite with you… Sorry, I don’t have any pictures but this cake just doesn’t last long enough to get them. (Oh, and trust me… waiting a month makes it even more AWESOME!!)
DEBBIE MACOMBER’S MASTERPIECE FRUITCAKE RECIPE
Cream sugar and butter. Add beaten eggs and applesauce. Mix flour, salt, soda, baking power and spices together and gradually add to other mixture . Mix well. Blend in candied fruit, dates, raisins and nuts. Mixture will be stiff. Bake in 325° oven in two loaf pans for one hour.
Cool and remove fruitcake from pans. Wrap the cooled fruitcake in cheesecloth that has been soaked in brandy. Wrap in aluminum foil and store in the refrigerator for up to three months. Dribble additional brandy over the stored fruitcake periodically, if desired.
This cake is my favorite but we don’t like the candied fruit so instead I use dried apples, cranberries, more dates, some pecans and maraschino cherries. Also, as written this makes me about two bundt cakes – I have NO idea how big these loaf pans are that she’s talking about but the mix won’t fit into mine.
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