Bonnie's Christmas Cake
O.K., so you hate fruitcake.
And I agree, most of the fruitcake served in America is truly ghastly. However, a properly made fruitcake can make a delicious and wonderful treat during the holidays. My friends and relatives love this cake, so give it a try—you might actually change your mind about the “dreaded” cake.
And I agree, most of the fruitcake served in America is truly ghastly. However, a properly made fruitcake can make a delicious and wonderful treat during the holidays. My friends and relatives love this cake, so give it a try—you might actually change your mind about the “dreaded” cake.
3 CUPS FLOUR
1-1/3 CUPS SUGAR
2 TSP SALT
1 TSP BAKING POWDER
2 TSP CINNAMON
1 TSP NUTMEG
2/3 CUP ORANGE JUICE
1/3 CUP BRANDY
1 CUP VEGETABLE OIL
4 EGGS
1/4 CUP MOLASSES
2 CUPS RAISINS
1-1/2 CUPS CHOPPED PITTED DATES (8 OUNCES)
2 CUPS MIXED CANDIED FRUIT (1 POUND)
2 CUPS PECAN HALVES (1/2 LB)
ALMOND PASTE
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Preheat to 275 degrees. Grease and flour 6 miniature loaf pans (or two large loaf pans, if you prefer).
Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in fruits and nuts. Divide batter among pans.
Bake small loaves for approximately 1-1/2 hours; large loaves take approximately 2-1/2 to 3 hours. Cakes are done when wooden pick inserted in center comes out clean. If necessary, cover cakes with aluminum foil during last part of baking to prevent excessive browning. Remove cakes from pans while still warm.
When cakes have cooled, brush brandy over top, sides, and bottom of each cake. Wrap individually in cheesecloth and store in a covered crock or tin in a cool place. Cakes must be aged in this fashion for a minimum of 2-3 weeks prior to eating. (I usually make mine around Thanksgiving.) Unwrap cakes and brush with brandy once more during the aging process (rewrap and store again until ready to use).
When cakes are ready to use, remove from cheesecloth wrapping. Roll out commercially prepared almond paste (not marzipan) approximately 1/4” thick and cut to dimensions of cake top. Press into place, smoothing with a dampened finger, if necessary. Decorate as desired (I usually press pecan and candied cherry halves into center of cake). Wrap cakes in foil or plastic wrap and store in cool place until ready to serve.
Because fruitcake is so rich, it is best cut into thin slices and served in small portions.
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