Tuesday, December 18, 2012

FRUITCAKE Gets Bum Rap....

“Fruitcake Gets Bum Rap”-a quirky individual
who gets shuttled off to jail on an imaginary charge.

No, not that kind of fruitcake. I would never use such a politically incorrect term to define someone who might resemble my Great-aunt Lizzie who made pies out of leftover jams and jellies. I’m referring to the type of cake made from candied fruits and nuts that some insist on baking or buying to give as Christmas gifts. You’ve heard Jay Leno make fun of a family tradition of giving this cake, where one recipient says, “Why, thank yew sooo much! I just love fruitcake.” Then that person proceeds to wrap it anew and gives it to someone else. The same cake is passed around for years—and never deteriorates!
I, for one, really, really do love fruitcake. Admittedly, some are better than others, but even the cheap ones that come in a decorative tin and sold in your local discount store have something to offer. At Christmas parties, someone always contributes a plate of dark sliced fruitcake, perhaps a little dry, forlorn, skipped over by guests as they select a tidbit here, a morsel there. Me? I’ll take a piece of the cake every time.
However, I found this recipe years ago and it has become my favorite. Notice it does not have candied fruits or citron. And don't skip the brandy--that makes it even more perfect.

3 cups chopped Texas pecans
1 ½ cups halved maraschino cherries
1 cup dark raisins- ½ cup light raisins
¾ cup all-purpose flour
¾ cup white sugar
½ tsp. baking powder
½ tsp. salt
3 eggs
2 Tbs. apricot brandy

½ cup apricot brandy and cheesecloth

 Combine nuts and fruits. Stir together flour, sugar, baking powder, and salt. Add to nut mixture, tossing to coat well. Beat eggs till frothy; add the 2 Tbs. brandy. Pour egg mixture over fruit mixture; mix well. Pour batter into greased and floured 9 x 5 x 3 loaf dish or pan. Bake in 300 degree oven 1 hour and 45 minutes. (If you use a dark pan, perhaps lower the temperature a few degrees or test for doneness a few minutes early.)
When the cake cools, wrap in clean cheese-cloth. Dribble apricot Brandy over all sides until soaked. Wrap in aluminum foil. You may add more brandy later, if you wish. Store the cake at least week.


 Celia Yeary-Romance...and a little bit 'o Texas  

No comments:

Post a Comment