Fruit Cake Redeemed

Consider the fruitcake: perennial butt of Xmas jokes, rumored to the Spawn of Satan’s baker, said to be passed from one hapless giftee to another, eaten only in bilious dreams.

Pish-posh! I give you C’s fruitcake recipe (named for the friend who gave her the version from whence this one derives.) Notice, dear reader: the fruit is yours to choose; just steer clear of the dreaded dyed and candied maraschino cherry bits. If you bake this and still think fruitcake is a culinary miscreant, mail it to me and I’ll eat it. I’ll even pay the postage.

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Set oven to 350F.

1 lb 2 oz dried fruits (raisins, currants, sultanas, dried cranberries, dried cherries. Use any dried fruit you like, in any proportions.)

Put fruit in saucepan, cover with cold water and bring to boil. Turn off heat and let sit for 15 minutes.

Prepare a cake or loaf tin: greased and lined with parchment paper.

Drain the fruit. Discard the water.

Add ?? half pound chopped butter to fruit.

Add 1 tsp. almond, vanilla, rum, and brandy essence. (I actually use real booze and am pretty heavy handed!)

Add ?? lb sugar

Beat 3 eggs and add them.

Sift ?? lbs flour and 1 tsp. baking powder. A little salt. Mix this into the above. Pour into the cake tin.

Bake at 350F for ?? hour. Turn down oven to 300F and bake for another hour.

Check for doneness with a thin knife. The top should be high and cracked. You may need to cook it an additional 10 mins. It???s also OK to turn off the oven and leave the cake in to cook/dry a little longer. Keep an eye on it.