A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Saturday, December 10, 2011

Fruitcake at Christmastime

The tradition of giving and getting (lots) of fruitcake over Christmas seems to have quietly passed from Christmastime traditions.  When I was a kid.... .  
If you're ever in the mood to make fruitcake, this is the recipe to use.  It was given to me by a woman I knew to be a fabulous cook.  She said nobody could make fruitcake like her mother, and she hesitantly gave me the "secret recipe" for her mothers delicious fruitcake.
Rich, Dark Fruitcake
2 cups flour
1/2 teaspoon of the following: ground cloves, cinnamon, all spice
1/4 teaspoon nutmeg
3 cups each of light and dark raisins
1/2 cup of the following:  candied cheeries, pineapple, candied orange peel, candied lemon peel, cut up dates, citron(optional)
1 cup currants
1-1/2 cups walnuts
1 cup butter
1-1/2 cups brown sugar
6 eggs, separated
1/4 cup orange juice
3/4 teaspoon soda
1/2 cup molasses
--Sift flour with spices.  Mix fruit and nuts with 3 Tablespoons of the sifted dry ingredients and set aside.  Cream butter and brown sugar.  Add beaten egg yolks and orange juice.  Warm molasses slightly and add soda.  Pour warmed molasses and soda into the cream mixture.  Add dry ingredients and beat just to blend.  Add fruits and nuts.  Fold in stiffly-beaten egg whites.  Bake at 300 for 2-1/2 hours.  Give to someone for Christmas--preferably an senior citizen.

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