The stuff of memories, legends, jokes...
Ah, holiday recipes and the memories they hold...
Please, give this recipe a look.
I mean, the holiday season is coming.
Company will be at the table, hungry.
You are going to need a dessert or two.
And this recipe can be prepared in advance.
This fruitcake recipe is traditional, but open to suggestions.
And, it is actually good.
How many fruitcake recipes can say that?
About the fruits...
Over the years I've substituted 2 1/2 Cups deluxe fruitcake mix for
the citron, peel and pineapple part.
And the nuts...
Almonds, pecans and brazil nuts - mixed or all of one - work well.
One year I used apricot nectar instead of the juice, and that was nice, too.
Another year I substitued raisins for half of the sultanas.
Like I said, this recipe is open to suggestions.
You know your family and guests.
If they prefer more of a particular fruit or nut, go for it.
Grease 2 8 1/2 x 41/2 x 2 3/4" pans
Line with brown paper
Preheat oven to 275º
Bake 2 1/2 to 3 hours
Mix together in a large bowl
1 Cup diced citron
1/2 Cup diced candied lemon peel
1 Cup candied pineapple (cut in 1 inch pieces)
1 1/2 Cups whole candied cherries
3 Cups (1 pound) sultanas
2 Cups nuts
1 Cup flour
Sift together in a medium for the flour mixture
2 Cups flour
1 teaspoon baking powder
2 teaspoons salt
Place in a small bowl
1 Cup oil
1 1/2 Cups sugar
4 large eggs
Beat vigorously with a wooden spoon or electric mixer 2 minutes.
Stir oil mixture into the flour mixture ALTERNATELY with
1 Cup pineapple or apple juice
Pour the batter over the floured fruit and mix thoroughly.
Pour the battered fruit into the two prepared pans.
After baking, let cakes stand in pans 15 minutes.
Remove the paper-wrapped cakes from the pans and place on a rack.
Let cool completely.
Remove the paper, and wrap in foil.
Store to ripen in a cool, dry place.
Makes 2 3-pound loaves