Real old-fashioned fruitcake!

This is a real fruitcake! Not the cheap stuff with multi-colored bits of candied peel and citron. Especially those little green bits. Uck! Anything that color is usually to be found up your nose, not in a cake! The only "candied" fruit used are the glazed cherries. I use Mariani™ Mediterranean dried apricots and their tropical pineapple. The Mayonnaise jar in the photo is filled with the raisins, apricots, pineapple, spices, orange zest and a cup of rum, that have been in each other's company for a few days. The container at the right is holding the cherries and a small amount of fruit mix that would not fit in the mayonnaise jar.

A note on measurement:
A good kitchen scale is a must and when you consider the number of recipe's you well come across from the rest of the world it makes a lot of sense. Also measurement by weight is more accurate than by volume.

     1 g = 0.0353 ounce / 1 ounce = 28.33 g


The stuff:

200 g raisins
200 g golden raisins
250 g dried apricots
250 g dried pineapple
1 Tbsp orange zest*
½ tsp each of ground cinnamon, gloves, nutmeg,
                         allspice  & mace
1 cup dark rum
150 g glazed cherries
200 g soft butter
4 eggs
200 g dark brown sugar
3 oz (85g) dark molasses (treacle if you've got it)
½ tsp vanilla extract

225 g flour (smidge more that 1¾ cup)
¼ tsp salt

115 g pecans
115 g slivered almonds

* When I have a few nice oranges I'll obtain
  some zest and pour a little brandy over it in
  a small container. It keeps forever (almost)
  in the fridge.


What to do with the stuff:

Cut up the dried fruit into chunks about the size of large raisins.
Soak the fruit, orange zest and spices with a cup of rum sealed in a tight container.
I use a large mayonnaise jar, leaving the cherries and a small amount
of fruit out because it won't all fit. A day or two of drowning in rum should do it.

Beat the butter, brown sugar and molasses until smooth.
Add the eggs, one at a time beating until you feel strongly
that it's had enough! Pour an ounce of rum for yourself.    (Rrrrrr!)
Mix in the flour and salt, then fold in the nuts along with the rum, spice & fruit mix.

Bake at 300 ℉ for 2 to 3 hours depending on whether you use one large pan
such as a spring form cake pan (which is an excellent choice), or a couple of bread pans .
Give it the toothpick test after the first hour and 51 minutes.
I strongly recommend the use of parchment paper. This stuff will tenaciously hold on to a pan!
Once you have successfully liberated your cooled off fruitcake from the baking pan put it back or find a suitable container for the maturation process. your container should protect your fruitcake from creepies and crawlies and long leggity beasties and things that go bump in the night, but not completely airtight. Locate a cool dark place for your fruitcake to rest comfortably. Pour a tablespoon (more or less) of cream sherry over your fruitcake, cover lightly and ignore it for a fortnight. Continue to give it a dose of Sherry every fortnight (two weeks) for a few months. If you feel that your fruit cake is getting a little soggy place it unwrapped in a fridge for a day or two. That should suck out some of the moisture, although this step is usually unnecessary.
      For Pirate Fruitcake put away your sherry and give it an ounce of rum once a month for six months. (or more)





aged fruitcake
Well here it is! My Rapture fruitcake, after a few months of soaking in rum.
May 21, 2011 and we're all still here. I think that fruitcake is an appropriate
sacrament for judgment day, don't you. I wonder if Mr. Camping is having fruitcake
or humble pie for desert?    What a douche bag!
If one of God's chosen is indoors when the rapture comes will they hit their head on the ceiling?