Fruitcake deserves so much more

BY ED HUNGNESS
Local Columnist

December 20, 2007 02:01 pm

—

Webster's Dictionary defines fruitcake as "a rich cake containing nuts, dried or candied fruits and spices."

Something that gets as much attention as fruitcake deserves so much more. Comedians around the world have maligned fruitcake for years. Johnny Carson used to say that there was really only one fruitcake in the world and that it just kept getting regifted from one family to another.

In Manitou Springs, Colo., they hold an annual fruitcake toss to see who can fling one the farthest. A person considered unstable was sometimes said to be "as nutty as a fruitcake." I even have a lapel button that reads: "Get Even, Give Fruitcake."

I have enjoyed fruitcake since I was a kid, but it was the homemade variety; not the kind purchased in your local food, drug or discount store. If you ever had the displeasure of eating one of those things, I don't blame you for despising the beast.

I am a lucky guy. My wife makes what I call the World's Best Fruitcake. Normally, the recipe is a heavily guarded secret, like the Bush Family Recipe for their Bush's Baked Beans. Like their dog Duke in the TV commercial, I am prepared to divulge the family's secret recipe. This is my gift to our readers.

Merry Christmas and happy holidays to all!

World's Best Fruitcake

In a large bowl, mix the following ingredients:

3 c. all-purpose flour

2 t. baking powder

2 t. ground cinnamon

1 t. salt

1/2 t. ground nutmeg

1/2 t. ground allspice

1/2 t. ground cloves

Add the following ingredients and stir well:

16 oz. mixed candied fruits and peels (21/2 cups)

3 c. raisins

1 8-oz. package (1&1/3 cups) pitted whole dates, snipped

8 oz. whole red or green candied cherries (1&1/3 c.)

1 c. slivered almonds

1 c. pecans, coarsely chopped

1/2 c. candied pineapple, chopped

Beat the following ingredients until well combined, then stir by hand into the fruit and flour mixture:

4 eggs (beaten until foamy)

13/4 c. packed brown sugar

1 c. orange juice

3/4 c. butter (11/2 sticks) melted then cooled

1/4 c. light molasses

Butter and sugar (or grease and flour) two 10-by-3-by-2-inch baking pans, or seven mini-loaf pans. Scoop batter into pans, filling each one 1/2 to 3/4 full. Preheat oven and bake at 300 degrees for approximately two hours (less for mini-loaf pans) or until cake tester comes out clean. Cover larger pans loosely with foil after baking one hour to keep from over-browning. When done, remove from oven and cool completely on a wire rack before turning out of pans. Wrap with plastic wrap and store in the refrigerator one to three weeks for a mellow, blended flavor. (If you can wait that long!) You can also wrap the fruitcakes in cheesecloth that has been soaked in wine, rum or brandy if you prefer a more intense flavor.

Ed Hungness, of Fife Lake, can be reached at edhungness@yahoo.com or care of the Record-Eagle.