On Wed, 10 Nov 2010 19:05:32 -0500, "Kathi Jones"
> wrote:

>Snippage
>
>fruitcake - the only one who likes it in my family is my dad, but I've been
>thinking I'd like to try making it one year anyway....maybe people would
>like it more if they tried the home made? that boxed stuff that you can buy
>everywhere and that lasts for a million years is awful !

Hi Kathi,

I could be the president of a Fruitcake Haters Association but, quite
a few years ago I found the following recipe and thought I'd give it a
try. I like it. Maybe it's the Grand Marnier ;-).
It's a bit of work but worth it IMHO.

Ross.

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Fruitcake For Fruitcake Haters

500 grams dried apricots; chopped
500 grams dates; pitted and chopped
500 grams golden raisins
500 grams red & green candied cherries
500 grams red & green candied pineapple
500 grams almonds, blanched, toasted, chopped; See Note 1
500 grams pecan pieces
600 grams all purpose flour
500 grams butter; softened
265 grams brown sugar; packed
300 grams granulated sugar
12 eggs
5 ml ground cloves
10 ml ground cinnamon
5 ml ground mace
8 ml baking soda
5 ml salt
70 ml dark rum
70 ml brandy
100 ml Grand Marnier liqueur; divided
2 oranges, juice & zest of
2 lemons, juice & zest of

Thoroughly grease four (8 inch x 5 inch) loaf pans.
Combine apricots, dates, raisins, candied cherries, candied pineapple,
almonds*(See Note 1) and pecans in a large bowl. Mix in one cup of the
flour to dredge mixture then set aside.
Cream butter and sugars 'till light and fluffy. Add eggs, one at a
time, beating after each addition.
Sift remaining flour with cloves, cinnamon, mace, baking soda and
salt. Add to creamed mixture alternately with rum, brandy, 70 ml of
the Grand Marnier liqueur, fruit juices and zests. Fold this mixture
into the fruit and nut mixture.
Pour equal amounts into the previously greased loaf pans. Bake at 150C
(300F) for 2-1/2 to 3 hours or until wood pick inserted into centre of
cake comes out clean.
Cool in pans for 15 minutes then remove from pans to wire rack and let
cool to room temperature. Moisten 4 pieces of cheesecloth (large
enough to cover one cake each) with remaining Grand Marnier liqueur
and wrap around each loaf. Wrap Grand Marnier soaked loaves in foil
and store in refrigerator**(See Note 2).
* Note 1: I have a severe allergy to almonds so we substitute cashews
in any recipe calling for almonds.
** Note 2: The longer this fruitcake sits, the better it tastes.


** Exported from Now You're Cooking! v5.87 **