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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Everybody hates fruitcake....except me! My grandmother used to make several batches of these every Christmas and I would help her deliver them to her friends...it's more about the memories than the food, but it has converted several fruitcake haters into cravers. Ingredients:
2 lbs pitted dates |
1/2 lb candied green cherries |
1/2 lb candied red cherries |
1/2 lb candied pineapple |
1 lb brazil nut |
1 lb walnut halves |
1/2 lb candied orange peel (or citron) |
1 1/2 cups all-purpose flour |
1 1/2 cups sugar |
1 teaspoon baking powder |
1 pinch salt |
4 eggs |
1 ounce rum |
Directions:
1. Preheat oven to 325°F.
2. Halve the dates and the cherries, add pineapple and orange peel and rum and let soak for about 30 minute.
3. Add nuts and stir until evenly distributed.
4. Sift flour,sugar,baking powder and salt together and sprinkle over fruit and nut mixture coating all pieces.
5. Beat eggs until lemon-colored and pour over other ingredients - mix thoroughly until all pieces are wet and no dry flour remains.
6. Grease 5 3x6 loaf pans (mini) and line bottoms with parchment paper and grease that as well - this mixture is extremely sticky! Press fruitcake mixture into pans and bake in 325 F oven for 1 hour - remove and allow to cool.
7. I have found they are easier to remove from pans while still slightly warm.
8. I also brush daily with rum for about 3 or 4 days before serving - wrapping each cake in plastic wrap or wax paper.
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