Recipe: Holiday Fruitcake


Most of us don't love fruitcake. Most of us, in fact, groaned at the thought of tasting one. But this one was different. We tasted it, tasted it again--and then again. Hey, we said to one another, that was really pretty good. Actually, it was more than pretty good. It was great. Recipe from Kathie Jenkins


1 pound dried apricots, chopped

1 pound dates, chopped

1 pound golden raisins

1 pound red and green candied cherries

1 pound red and green candied pineapple

1 pound almonds, blanched, toasted and chopped

1 pound pecans, broken into pieces

4 cups flour

1 pound unsalted butter, softened

1 1/2 cups brown sugar, packed

1 1/2 cups granulated sugar

12 eggs

1 teaspoon ground cloves

2 teaspoons ground cinnamon


1 teaspoon ground mace

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 cup rum

1/4 cup brandy

Grand Marnier

Juice and zest of 2 oranges

Juice and zest of 2 lemons

Thoroughly grease 4 (8x5-inch) loaf pans. Combine apricots, dates, raisins, candied cherries and pineapple, almonds and pecans in large bowl. Mix in 1 cup flour to dredge mixture. Set aside.

Cream butter and sugars until light and fluffy. Add eggs, 1 at time, beating after each addition.

Sift remaining flour with cloves, cinnamon, mace, baking soda and salt. Add to creamed mixture alternately with rum, brandy, 1/4 cup Grand Marnier and fruit juices and zests. Fold into fruit-nut mixture. Pour into loaf pans. Bake at 300 degrees 2 1/2 to 3 hours, or until wood pick inserted in center of cakes comes out clean.

Cool in pans 15 minutes. Remove from pans onto wire rack and let cool to room temperature. Moisten 4 pieces cheesecloth, large enough to cover each loaf, with Grand Marnier and wrap around each loaf. Wrap Grand Marnier-soaked loaves in foil and refrigerate or store in cool place. Makes 4 (8x4-inch) loaves.


Fruitcake improves in flavor with storage.