For years fruitcake has got a bum wrap for the holidays, this
should cure it. Sometimes she called it a spice cake with fruit, there are no
citrus or candied fruit. I use the recipe and make it in a big baking pan for
fruit bars, or a bundt pan or several small loaf pans to use as gifts. Best
made ahead.
MOM'S
"FRUITCAKE" RECIPE
Serves:
Makes 2-3 loaves Difficulty Level: 2 (of 5) Prep Time: 1 Hour Ready In: Less
than 2 Hours
INGREDIENTS:
•1 1/2 cups Raisins
•1 1/2 cups Prunes
•2 cups sugar
•2 cups boiling water
•5 tbsp. shortening
•3 cups sifted flour
•1 tsp. baking soda
•2 tsp. Cinnamon
•1 tsp. Cloves
•1 tsp. salt
•1 cup chopped walnuts (Optional)
•Maraschino cherries (Optional)
PROCEDURE:
•Chop raisins and Prunes.
•Put raisins, prunes, sugar, water and shortening in a saucepan and simmer gently
for 20 minutes.
•Let cool.
•Measure sifted flour; add salt, baking soda, cinnamon and cloves together.
•Stir into the cooled mixture, add the nuts (if using) and pour into
well-greased and floured pans.
•Bake 1 1/2 hours in slow, moderate oven. (325 degrees)
•When cool, dust with powdered sugar before serving.
•Can be made ahead and stored. (An adult version would be wrapped in a rum
soaked cloth and keep in a cool place for a few days)
•Slice very thinly. Serve with Cream Cheese or Butter or Plain.
Happy Holidays,
Chef Phil
