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Fruitcake Christmas
When mentioning fruitcake around our house during the holidays, one is apt to be met with sighs, rolling eyes and groans. How could a common holiday treat get such a response you might ask? Let me tell you why.
Parents are sometimes the hardest people to buy a gift for, as any kid can tell you. One year when asked what she would like for Christmas, my mother answered fruitcake. That year, all six kids, the neighbors, and some assorted in-laws all gifted my parents with every kind of fruitcake that can be imagined. That is what happens when you are specific about what you want, sometimes.
Small cakes, cakes soaked in various types of alcohol, cakes with nuts and with out. Moist cakes, dry cakes, cakes with various types of fruit, beautifully wrapped, some with fancy bows, all piled on my parents hall table. Now, practical woman that my mother was, she knew she would never be able to sample them all, so she did the best she could think of without being wasteful. She rewrapped and re bowed and added cards, then they were all sent out as re gifted items except one which was served at Christmas Eve dinner. It quickly became a tradition at our house.
One year she even decided to make her own fruitcakes, just to add that personal touch. This is the recipe that she used.
Mom’s Fruitcake
1 cup chopped candied pineapple
2/3 cup chopped red and green candied cherries
2/3 cup finely chopped pecans, almonds, walnuts
1 1/2 cups coconut
1 teaspoon almond or vanilla extract
2 1/4 cups cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter
1 cup sugar
1/2 cup milk
6 egg whites
Preparation: Prepare fruits and nuts. Measure the sifted flour and reserve a few tablespoons to dredge fruit. Sift remaining flour into a bowl with baking powder and salt. In a large mixing bowl cream butter with sugar until light and fluffy. Stir in sifted dry ingredients, alternating with the milk. Beat well and add the dredged candied fruit, nuts and the coconut. Beat egg whites until stiff peaks form. Fold into batter.
Line a greased loaf pan with waxed paper or parchment paper and grease the paper. Alternately a medium sized bundt or angel food tube pan can be used. Spray with cooking spray and flour. Spoon batter into the prepared pan. Bake at 300° for about 90 minutes, or until a butter knife inserted around center of cake comes out clean. *Notes:Can be iced or served without icing. Try mixing 2 tablespoons of rum OR Amaretto and enough powdered sugar to thicken into icing consistency. Do not forget to use one of these so you don’t get burned!
My mother passed away about six years ago, but our family has continued the tradition.Year after year, the fruitcakes have been coming and going, gifted and regifted, for the last 15 years.
About the Author
Lori has been a contributor to several magazines and writes about home, family, food and shopping.