Favorite Fruitcake Recipes

We all know the story. There is really only one fruitcake in existence and it just keeps getting sent around and around the world from person to person. By now it's probably 100 years old and, of course, it never molds because it's soaked in rum or other alcohol which makes it immune. As a younger person I was not a fan of fruitcake. It thought it was weird and why would anyone want to eat something like that anyway. Then I grew up and my tastes and outlook changed. I should make it clear that these recipes are put down as they are written.

Fastest Fruitcake in the West: Ingredients--11 oz. pkg dried apricots, snipped in half; 1 lb. diced fruit and peel; 8 oz. jar whole red cherries, drained; 1 1/2 cup pecans; 2 cups flour; 1 tsp baking powder; 1 tsp salt; 1 cup butter; 1 cup sugar; 1 tbsp lemon zest; 4 eggs. Directions: Line 2 large or 9 miniature cake pans with greased waxed paper. Mix together fruit, nuts and 1/2 cup of flour, baking powder and salt. Cream butter and sugar; add eggs, one at a time. Beat. Stir in sifted dry ingredients in several additions, beating well. Add lemon peel and fruit mixture. Mix well. Bake large loaves 1 1/2 hours and small loaves 1 hour at 275 degrees. Cool, wrap tightly and store.

Diabetic Fruit Cake: Ingredients--2 well beaten eggs; 1/2 cup milk; 1/2 tsp salt; 1 tsp cinnamon; 4 saccharin tablets, dissolved in a little hot water; 1 tsp soda; 1 cup flour; 1 cup raisins; 1 cup dates; 1 cup walnuts; 1 cup filberts; 1 cup candied cherries (sugar rinsed off); 2 cups chopped apples; 1 cup currants (optional). Directions: Make batter of this and pour over prepared fruit and nuts left whole. Bake in 2 loaf pans 45 minutes in moderate oven. (Yes, this is an old recipe)

(Lo Cholesterol) Raisin Bars: Ingredients--Boil 5 minutes and cool--1 cup brown sugar; 1 cup water; 1/2 cup oil; 1 cup raisins. Add: 2 cups flour; 1 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp salt. Directions: Mix well and pour into a 9x13 inch pan and bake in a 350 degree oven for 30 - 35 minutes. May be frosted, if desired, with a powdered sugar frosting.

Apricot Bars: Ingredients--8 oz. dried apricots; 3/4 cup water; 1 cup flour; 3/4 stick butter; 1 1/2 cup brown sugar; 1 tbsp cornstarch; 1/4 tsp salt; 2 tbsp orange zest; 2 tbsp orange juice; 2 eggs, beaten; 1 1/4 cups coconut. Directions: Cut apricots, cover with water and simmer 20 minutes. Mix flour, butter and 1/2 cup brown sugar. Press mixture into 11x7 or 9x9 inch pan. Bake at 350 degrees for 20 minutes. Mix 1 cup brown sugar, cornstarch and salt. Stir into undrained apricots and cook until thickened, stirring constantly. Remove from heat. Stir in remaining ingredients, reserving a little coconut. Spread apricot mixture over baked crust. Sprinkle top with remaining coconut. Bake at 350 degrees for 25 minutes. Cool in pan and cut.

These next recipes are very old. They are "back through the generations" recipes. I love how the baking directions are written. Just picture yourself in the middle of winter trying to bake a cake in a fireplace. When you read through the recipes, you will be able to figure out the "shortcuts" for yourself.

Fruitcake: 2 cups brown sugar; 2 cups (1 pound) butter; 10 eggs; grated rind and juice of 1 lemon and 1 orange; 1 nutmeg, grated; 1 tsp allspice; 1/2 tsp cinnamon; 1/2 cup dark molasses; 1/4 tsp salt; 1 cup milk; 2 pounds mixed walnuts and pecans in their shells; 2 pounds seeded raisins; 1 pound currants; 1/2 pound citron, slivered; 1/4 pound candied cherries; 1/2 pound blanched almonds; 2 cups flour. Directions: Cream the sugar and butter together until the mixture is light and fluffy. Beat in the eggs, one by one. Stir in the fruit rind and juice, the spices, molasses, salt and milk. Crack the nuts, pick out the meats and chop coarsely. Mix the nut meats, fruit and flour together and add them to the sugar-butter mixture. Turn into a fruitcake pan lined with oiled heavy paper and cook in a fireless cooker for 5 to 6 hours or in a slow oven (250 degrees) for 4 to 5 hours.

Fruitcake: Ingredients--2 cups (1 pound) brown sugar; 2 cups (1 pound) butter; 12 eggs, separated; 4 cups (1 pound) flour; 1 pound citron, slivered; 1 pound candied orange, slivered; 1 pound currants; 1 pound raisins; 2 pounds chopped walnut meats; 1 tsp each of cloves, cinnamon, mace and nutmeg; 1/2 cup each of brandy and sherry, or coffee and apple cider. Directions: Cream together the sugar and butter until the mixture is light and fluffy. Beat in the egg yolks, two at a time. Sift 1 cup of the flour over the fruits and nuts and mix well. Sift the remaining flour with the spices gradually into the batter, mixing well after each addition. Stir in the liquid, the fruits and nuts and fold in the stiffly beaten egg whites. Turn the batter into a fruit cake pan lined with oiled heavy paper and bake in a slow oven (250 degrees F.) for 5 hours. Turn out onto a cake rack to cool and when cool, store in a closely covered tin box with a fresh apple, cut into halves.