Mom's (whole fruit) Fruitcake
This isn’t a typical fruitcake, and even the most fruitcake-skeptical people like this recipe. I make it in November so that it has lots of time to mellow before eating. I used to make it every year for my Dad; now I make it every year for a few friends who love it.
Makes 2 loaves
Ingredients
-- 1 1/2 cup unbleached flour
-- 1 cup brandy or rum (plus more for soaking)
-- 6 eggs
-- 1 tsp baking powder
-- 16 oz whole pitted dates
-- 1 cup sugar
-- 2 tsp vanilla
-- 1/2 cup currants
-- 15 oz dried whole apricots
-- 16 oz candied cherries (make sure there is no citron in them)
-- 1 tsp salt
-- 2 cups almonds (or pecans)
-- 12 oz whole pitted prunes
-- 2 cups walnuts
Instructions
Combine the fruit (not including the nuts) and soak them in DARK RUM overnight. Drain the fruit and save the rum. Then add nuts. Combine flour, baking powder, and salt, and sift it over the fruit and nuts. Toss lightly. Combine the eggs, sugar, vanilla and beat until fluffy. Pour over the fruit mixture and stir gently to combine. Grease the sides and bottoms of two loaf pans, line with brown paper and grease the paper. Fill pans pressing filling down firmly. Bake at 300°F for 1 3/4 hours. Cover fruitcakes with buttered foil if browning too much. Remove to a rack, spoon 1/4 C brandy over the cake. Invert, peel off paper, turn right side up, and spoon 1/2 C brandy on top of each cake. Wrap each cake in cheesecloth that’s been soaked in brandy and the leftover rum. Then wrap each cake in foil and store in the fridge for at least two weeks, (I like to store them for a month).
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