RECIPE: holiday fruitcakes
People make a lot of jokes about fruitcakes. I've always wondered about that. Old friends and family ask me every year, if I am going to make fruitcakes and are they going to receive one?
A couple of people have mentioned they like my cakes because I don't use very much fruitcake mix. I put in a lot of dried currants, yellow raisins, dark raisins, glace green cherries and glace pineapple. I use a generous amount of pecans, too. I mix all of the fruits together and soak them in a few tablespoons of rum to enhance their flavor.
I wrap my cakes, individually, in cheese cloth which has been soaked in rum. (I prefer the milder flavor of rum, but brandy can be used.) I make the cakes at least six weeks before Christmas, so they will have time to ripen (the flavors will meld together). I wrap them well in plastic, and store them in a dark cupboard.
It is an expensive recipe to make, and takes the better part of day to prepare, but the value of tradition amongst friends and family makes it worthwhile. I mail cakes to Hawaii, California, New York, New Jersy, Wisconsin, and Texas.