There's Something About Fruitcake...

Earleen's Masterpiece Fruitcake

2 cups sugar;  1 cup butter;  2 1/2 cups applesauce;  2 beaten eggs; 2 cups raisons;  2 cups chopped walnuts;  4 cups flour; 1 tsp. salt; 1 tsp soda;  1 tsp baking powder;  1 tsp cloves; 1 tsp nutmeg;  2 tsp. cinnamon;  2 pounds candied dried fruit;  1 1/2 cups chopped dates.

Cream sugar and butter.  Add beaten eggs and applesauce.  Mix flour, salt, spices, soda, and baking powder, then gradually add to other ingredients.  Mix well.  Blend in candied fruit, dates, raisins, and nuts.  Mixture will be stiff.  Bake in 325 degree oven in two loaf pans for one hour.

Cool and remove fruitcake from pans.  Cut a piece of cheesecloth to fit and soak in 1/2 cuprum or brandy.  Pour any remaining alcohol over the fruitcake.  Wrap fruitcake in cheesecloth and then cellophane, followed by aluminum foil.  Store in refrigerator for up to three months.

 

Sophie McKay's Chocolate Fruitcake

Make 3 weeks in advance.  Store in refrigerator.

Place into large bowl:

2 cups maraschino cherries, sliced in half;  2 cups chopped dates;  2 cups pineapple tidbits, well drained;  1 cup coconut;  2 cups walnuts;  2 cups pecan halves; 2  12 ounce packages semisweet chocolate chips.

Beat the following ingredients on low for thirty seconds, then on high for three minutes:

3 cups flour;  1 1/2 cups sugar;  1 TB baking powder;  1/2 tsp salt;  3/4 cup shortening;  3/4 cup butter;  2/3 cup creme de cacao;  1/2 cup cocoa powder;  9 eggs

Pour batter over fruit and nut mixture.  Pour into two well-greased loaf pans.  Bake at 275 degrees for 2 1/2 to 3 hours.  After two hours, check with a toothpick every fifteen minutes.  When cool, set each loaf on a large piece of plastic wrap and pour a jigger of creme de cacao over them.  Wrap tightly and place inside a ziploc bag and keep refrigerated for 3-4 weeks.

Peggy Lucas's No-Bake Fruitcake with Marshmallows

1 cup raisins (dark or golden);  2 cups dates;  2 cups mixed candied fruit;  4 cups chopped nuts (you can reduce this to three cups if desired);  3/4 cup evaporated milk;  2 cups marshmallows;  2 cups very finely crushed graham crackers.

Mix raisins, dates, dandied fruit and chopped nuts in a large bowl.  In a saucepan (or in a bowl in the microwave) bring evaporated milk to a boil, add marshmallows and stir until thoroughly combined and marshmallows are melted.  Grind the graham crackers in the food processor (one package at a time) until they are very finely ground (like flour).  You can also use packaged graham cracker crumbs.  Stir the graham crackers into the fruit and nut mixture.  Add the marshmallow mixture.  With wet hands, mix all ingredients.  Rinse hands, wet them again and press the mixture into a 9 x 5 inch loaf pan lined with wax paper.  Press it down well and refrigerate for 2 days until set.

Note:  If you use 1/2 cup candied fruit, 1/2 cup flaked coconut and 1 cup candied pineapple instead of 2 cups candied fruit, the cake has a topical taste.  If mixture seems to dry, add a little orange juice or strawberry jam.  Don't worry if it seems too wet, because as it sets the graham cracker crumbs will absorb the liquid.

These are the three recipes that are in There's Something About Christmas by Debbie McComber

Tags: Fruitcake, Debbie McComber

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