December 27 is National Fruitcake Day. You are probably thinking “yuck.” I bet you have never had my fruitcake.
Get those thoughts of candied fruit out of your mind. Don’t even think of hard as a rock. My fruitcake is delicious!
I do not use any candied fruit, except for a bit of candied ginger. Otherwise it is golden raisins, dark raisins, currants, dates, prunes, figs, dried apricots, walnuts, pecans, and a fair amount of brandy.
The mixture soaks in the brandy.
Then you mix the batter separately. Eight eggs and a pound of butter! And sugar, molasses and flour. Here it is with the batter being mixed in.
Instead of making big loaves, I make baby loaves and cupcake-size fruitcakes. This requires more work, but then I can share with more people.
Here’s one cut open. Look at all the nut pieces and the chunk of fig.
I wrap each one individually in aluminum foil. Those that I plan to freeze, I wrap in Saran Wrap and then aluminum foil. Five dozen cupcake-size fruitcakes and 18 baby loaves.
As you can tell, I love my fruitcake so don’t badmouth fruitcake unless you have at least tried mine.