On Thu 01 Dec 2005 02:13:13p, Thus Spake Zarathustra, or was it Shirley
Ward?

> Wayne, would you consider sharing your fruitcake recipe? If so, please
> post.
>
> Shirley in AZ

I'd be glad to Shirley. Actually, this year I made 5 different fruitcakes,
4 of which were new to me and I have not yet tasted. The following recipe
was my grandmother's, although I admit to tweaking it a bit. I've been
making it since 1963. You may, of course, reduce the quantities (keeping
the same proportions), if you don't want this much cake. 'Hope you enjoy
it!

DARK FRUITCAKE

2 cups golden raisins
1 cup dark raisins
1 cup currants
2 cups dried apricot halves, snipped into ½" pieces
2 cups dried figs, halved, stems discarded
1 cup pitted prunes, snipped into ½" pieces
1 cup whole pitted dates
4 cups English walnuts, in halves or large pieces
2 cups pecans, in halves or large pieces
2 cups candied cherries (red and green, if possible)
2 cups candied pineapple slices, cut in wedges
1 cup candied lemon peel
1 cup candied orange peel
1 cup candied citron
Grated zest of 3 oranges
Grated zest of 3 lemons
1/2 cup chopped candied ginger
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon mace
1/2 teaspoon ground doves.
1 cup molasses
2 cups brandy
1/2 cup orange liqueur
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 pound (4 sticks or 2 cups) butter
3 cups dark brown sugar
8 eggs
1 tablespoon vanilla extract

The day before you make the fruitcake, combine all the dried fruits, the
nuts, and citrus zests in a large mixing bowl or kettle. Sprinkle on the
candied ginger and the spices, and toss well to mix. Add the molasses,
brandy, and orange liqueur, and mix well. Cover and let stand overnight,
stirring once or twice. (The mixture may sit for several days, if you wish.
Stir it occasionally, and add a little more brandy if it has been
absorbed.)

The day you make the cakes, preheat the oven to 275°E Grease four 9 x
5 x 3-inch loaf pans, line the bottoms with waxed paper, grease the paper,
then roll flour about the pans to coat them lightly and evenly. Knock out
excess flour.

Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine
the remaining 3 cups flour with the baking powder, baking soda, and salt,
and sift them together onto a piece of waxed paper; set aside. Cream the
butter, then add the brown sugar and beat well. Add the eggs two at a time,
beating well after each addition, then beat in the vanilla. Add the
combined dry ingredients and beat until the batter is thoroughly blended
and perfectly smooth. Pour the batter over the fruit mixture (you might
need to do this in a large tub or a clean dishpan if you have made the full
recipe) and mix well until all of the pieces of fruit are coated with
batter-your clean hands are the best tools for this.

Divide the batter among the prepared loaf pans, filling them within 1/2
inch of the top. Bake the cakes for about 2 hours: each cake will rise just
above the rim of the pan, the top will crack slightly in several places,
and there will be a faint line of shrinkage around the edge of the pan. An
ice pick or long wooden skewer inserted in the center of a cake should come
out clean, or with just a slight residue of sticky fruit, but no raw
batter. Remove the cakes from the oven and place them on a rack to cool for
about 30 minutes. Turn out of the pans, peel off the waxed paper, and let
cool top side up on a rack. If you wish, pour an additional tablespoon or
two of brandy over the cakes as they cool.

To sto Wrap each one first in plastic wrap, then in a secure wrapping of
foil, and keep in a cool place. Or, if you wish, you may first wrap each
cake in a brandy-soaked cloth, then in foil, and store as directed above.
The cakes will keep for months. To serve, cut in thin slices with a long
serrated knife.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!