THE FRUITCAKE THAT NEVER GETS RE-GIFTED

fruitcake

Fruitcake is a gift of friendship that I give to welcome you to the neighborhood, as a  housewarming present and given as that heartfelt Christmas present from my house to yours. Teetotalers without cognac if you are not a teetotaler the cake is loaded with cognac.

I originally got this recipe out of a cookbook I found in my Mom’s kitchen. Over the years I have made minor revisions to suit my taste buds. This fruitcake never gets re-gifted, it is moist, dense, and full of cognac.

I forgot to post this cake earlier.  I usually make this cake in early November for distribution 2-weeks before Christmas. Since I am so late this year, I am going to make it today and take it to the Superbowl party.

FRUITCAKE

1/2 pound unsalted butter, 1/4 cup white sugar, 1 (15 oz.) can sweetened condensed milk, 5 large eggs, beaten, 1 3/4 cups cake flour, sifted, 1 pound candied pineapple, chopped, 1 cup coconut flakes, 1/2 cup candied orange peel, 1/4 cup candied lemon peels, 1/2 candied cherries, 4 cups pecans, chop some and leave some in half,  1/2 teaspoon baking powder, 1 1/2 teaspoon vanilla extract, 1 teaspoon lemon extract.

In a large bowl, add the sugar and butter until creamy and fluffy.  Add the egg one at a time and beat after each addition.  Add approximately 3/4 cup of the flour to a separate bowl.  Add the fruit and nit and mix well, set aside.  Add the remaining flour to another bowl, add the baking powder, mix well.  Add the milk to the butter mixture.  Gradually add the flour, mix well. add the extracts. Fold in the flour and nuts mixture, mix well, set aside.  Grease and flour a pound cake pan, line the pan with a brown paper sack. Pour the cake batter into the cake pan.  Put the cake in a cold oven set at 250 degrees.  Cook for 2 1/2 – 3 hours.  Test with a case knife, if the knife comes out clean the cake is done.

TOPPING:  2 cups powdered sugar, 1 cup orange juice, 2 tablespoons orange zest.  Get out a saucepan, add the sugar and juice, beat with a wooden spoon until the sugar dissolves.  Remove from the heat, fold in the zest and allow to cool.  When the cake is done, poke holes all over the cake and pour the topping on top. Wrap the cake in cheesecloth and store in a dry dark spot in the kitchen.  Along with the topping, you will pour 1-ounce of cognac on the cake every week til Superbowl Sunday.

We are creating a new tradition, based on me forgetting, Christmas Fruitcake no more we now have Superbowl Fruitcake!

 

 

 

 

 

 

 

 

2 Comments Add yours

  1. mistimaan says:

    So yummy

    Like

  2. Suzanne Hodge says:

    Sounds like it is very good. I am not a baker but I think I will try this cake for New Year’s!!

    Like

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