Traditional Holiday Fare Made Current

Ok, Ok, I know the abundance of stories and jokes but some of us can appreciate an excellent FRUITCAKE. Here is one that is FABULOUS and you really should try it out, even if you are on the fence about fruitcakes, (it will probably knock you off onto my side--just saying!)

 

Twenty First Century Fruit Cake

2 1/2 pounds candied cherries, pineapple and orange peel mix

         (I use 1 1/2 lbs. red and green cherries, 1 lb. white pineapple, 

           1/2 lb. candied orange peel)

2 3/4 cups flour, divided

1 1/2 cup sliced almonds

3/4 cup butter

3/4 cup shortening

3/4 cup sugar

3/4 cup honey

6 eggs

1 1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon allspice
1 teaspoon ginger (powder)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoons orange zest
6 tablespoons orange juice
1 teaspoon almond extract
Heat oven to 325 degrees. Place candied fruit in a large bowl with 1/4 cup flour, mix to coat. In a separate mixing bowl, combine butter and shortening and beat until light and fluffy. Add sugar and honey and cream together. Add eggs and salt and beat until thoroughly combined. Mix remaining flour, baking powder and spices together, add to butter mixture and beat well. Add orange zest, orange juice and extract and beat again. Fold fruit mix into batter. Place batter into greased 5 inch mini loaf pans and bake for 30 to 40 minutes, until tops are golden brown and set. Remove from oven and allow to cool for a few minutes. Turn out of pans and cool thoroughly. Wrap in plastic wrap to store. Makes 6-7 mini loaves. (Can be made in regular loaf pans and will cook an hour or so.)

Hints: Make sure you get good candied fruit and don't include the syrup if there is any at the bottom of the container. I only like candied orange peel, not the lemon or lime variety, but you may find that an OK substitute. The sliced almonds are by far the best nut to use and I never include any type of raisin but you may like that, too. An orange ginger dessert sauce can be used as a topping when serving if desired.

I based this recipe off Mom's recipe that she would make nearly every year. She would end up freezing some and we would get it out in February for a treat. It would indeed resemble a brick when frozen and generally dried out quite a bit. I prefer to make and serve it close to the same day if possible. It is beautiful and delicious and that is what I'm all about when it comes to cooking and eating well.