Most of my friends hate fruit cakes. They joke about using them as door stops. They joke about re-gifting them to enemies. I get the impression that if I sent someone a fruit cake, they would most likely write me a thank-you note, then catapult it.
I’m mystified by fruit cake haters. To me, homemade fruit cakes represent abundance and generosity. They’re made with ingredients that, in recent history, would have been considered rare and exotic. They can also get incredibly expensive, which might be why we don’t receive fruit cakes more often.
1 cup shelled whole brazil nuts
1 cup walnuts
1 cup pecans
1 cup pitted dates
1 cup cut pieces dried pineapple
1 cup maraschino cherries (*the candied kind, not the ones you put in drinks)
1/2 cup seedless raisins
3/4 cup all purpose flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp salt
3 large eggs, lightly beaten
1 teaspoon vanilla
Directions: Line a 9x5 inch loaf pan with flour or parchment paper and preheat the oven to 300°F. In a large bowl, toss the first 7 ingredients with the flour, sugar, baking powder, and salt. Add the eggs and vanilla and stir until well combined and no visible flour remains. Pour into the loaf pan and bake for 1 3/4 to 2 hours.
Notes: While many of the ingredients are interchangeable, I recommend keeping the dates, pineapple, and brazil nuts, and using a good balance of nuts and sticky fruits. The finished cake can be wrapped in alcohol soaked cheesecloth if desired, and it freezes well. Use a large serrated or slicing knife to serve thin slices.
Baking With Lisa
• See more Holiday Guest Posts here
(Images: Lisa Campbell of Baking With Lisa)